1 eggplant
6 tbsp. self-rising flour
1/2 tsp. salt
2 tsp. dark soy sauce
2 c. peanut oil

Cut eggplant in half. Cut each half into 1/4 inch thick in slant way slices; set aside. Prepare batter using self-rising flour and 1/2 to 1 cup cold water. Add water gradually to make a smooth batter that adheres to eggplant slices evenly. Heat oil until very hot. Dip eggplant slices into batter. Deep fry until golden brown. Drain on paper towels. Serve hot.