You can choose to peel your eggplant or not. Peeling makes for a better sandwich, but I also don't mind the taste of the skin, plus there are added nutritional benefits to leaving it on. Cut up your eggplant into the shape of your choice.

Add all the ingredients for the soak to a large bowl and mix. Add eggplant and soak for at least 30 minutes, preferably 2 hours.

Mix all the ingredients for the batter, except for the water, until well incorporated. Add water slowly while stirring. Your batter should turn into a runny paste consistency. You may not need as much water, or you may need to add more, so only add some at a time.

Heat 1/4 inch of oil in a frying pan on medium heat. Using a fork, place some pieces of battered eggplant into your pan. Let fry for about 2 minutes, or until it's golden brown. Flip and do the same to the other side.

Once your eggplant pieces are perfectly fried, place them onto a plate covered with paper towel or cloth to absorb any excess oil. Now comes the fun part of serving! Whether you prefer them in sandwiches, wraps, tacos, or gyros, or even as a snack with your favorite condiments, the choice is yours to explore the versatility of this dish.