Slice the eggplant into medium slices approx 2.5cms thick leaving skin on.

Heat oil in a deep saucepan to 180C.

In a bowl combine the flour, baking powder and salt and mix well.

Using a whisk, combine the tonic water into the mixture gradually until the batter is medium in thickness and able to be poured easily.

Place the eggplant pieces into the batter making sure all sides are coated. Shake off excess batter and place the pieces into the hot oil making sure they do not get stuck together.

Cook for approximate 4 – 5 mins until they are golden and crispy. Remove from oil and place on absorbent paper. Sprinkle with a little extra salt.

Serve as snacks or as a side with a main meal.