1. Cut the eggplant into slices that are ⅕ cm thick. 
2. Cut all the pieces evenly.
3. Next, gently score both sides of the slices
4. Arrange the sliced eggplant in layers within a colander on a plate or simply on a plate and evenly sprinkle ½ teaspoon of salt and sugar. Allow it to sit undisturbed for 30 minutes.
5. When you’re prepared to fry the eggplants, get the batter ready. Combine all-purpose flour, semolina, rice flour, nigella seeds, the remaining ½ teaspoon of salt, and turmeric in a bowl.
6. Whisk these ingredients together and gradually add water, little by little, until you achieve a batter with a thickness suitable for coating the eggplant slices.
7. Whisk nicely and form a smooth batter without lumps.
8. Air Fryer Method: Set the air fryer temperature to 400 degrees Fahrenheit and allow it to preheat for 5 minutes. Put parchment paper on the basket or tray whichever you are using and brush or spray generously with oil.
9. Now take eggplant slices one by one and dip them in the batter. 
10. Coat both sides nicely.
11. Take it out.
12. Let’s remove the excess batter. Let it drip.
13. Arrange the eggplant slices evenly within the air fryer basket or tray taking care not to overcrowd it. If necessary, consider air frying them in two batches for consistent frying results. Note: Mine is a large air fryer oven if using an air fryer basket with 2 slices then maybe 15 to 20 minutes will be enough for the brinjal fry to be ready. Flip in between to ensure even cooking.
14. For extra crispiness brush or spray a little oil on top of the slices.
15. Air fry for around 20 to 25  minutes, remembering to flip the eggplant slices midway through the air frying duration. To assess doneness, insert a paring knife into one of the eggplant cubes or slices; if it enters and exits effortlessly, it should be cooked. If not, continue air frying in one-minute intervals until it becomes tender.
16. Place the cooked eggplant onto a plate. If desired, scatter some chopped parsley or coriander leaves chopped over it and add a subtle squeeze of lemon juice.
17. Serve this crispy side dish with steamed rice with a dollop of ghee or butter while it retains its warmth. Air fryer eggplant slices are ready to be served with hot rice or you can have them as it is.
18. Pan fry method: In a wok or skillet, add a sufficient amount of water for deep-frying the eggplant. Heat the oil over medium heat.
19. Subsequently, coat the eggplant slice in the batter, allowing any excess to drip off, and then gently place it into the hot oil.
20. Fry on each side for 2 to 3 minutes, or until it achieves a golden brown appearance.
21. Remove it from the hot oil and place it on a wire cooling rack. Relish it while it’s still warm.

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