Step 1

Cut eggplants into 1/2cm slices, sprinkle with salt and place in a colander over a sink. Set aside for 30 minutes.

Step 2

Meanwhile, to make the sesame mayonnaise, combine all the ingredients in a bowl. Set aside.

Step 3

Rinse eggplant and thoroughly dry with paper towel. Combine flour, egg yolk and 135ml water in a bowl (do not over mix, lumps are fine). Season with salt. Heat oil in a deep frying pan over high heat until oil reaches 180°C (a cube of bread will turn golden in 30 seconds). Dip eggplant in batter then add to hot oil in batches. Fry for 1-2 minutes until light golden.

Step 4

Drain on paper towel and serve with mayonnaise.