Wash the eggplants, peel and cut them. Salt and pour cold water over them. Leave for 20 min. to drain out their bitter juice.
Then pour out the water, wash the eggplants again and dry them. Roll them in corn flour.
Make the breading by beating the eggs with 1/2 cup water. Salt it lightly. Season with curry, dried garlic, fenugreek and other spices of your choice. Add as much wheat flour as needed to obtain a thick mixture.
Heat the oil. Roll the eggplants in the breading and fry them in the oil.
Drain the excess oil by taking them out onto a cooking grid.