Oved’s deep-fried eggplant
1 eggplant—the size doesn’t matter, but choose one that is black and light (as opposed to purple and heavy)
Peel the eggplant and slice it into 1/2 inch-thick pieces. Mix salt into a bowl of tap water. Put the eggplant slices in the bowl until covered with the salty water. Wait an hour. If the eggplant slices are soft, they are ready. If not, add more salt and wait another 15 minutes until they are soft.
Take 4-5 slices at a time, rinse the salt off and squeeze all the water out in your hands. After all the water is squeezed out, deep fry them in a deep-fryer or in a pan.