Directions:

• 1Pour the vegetable oil into a wok or pan and heat to approximately 180C.
• 2Use a whisk to mix the plain flour, cornflour, paprika, baking powder, salt and cold soda water together in a bowl. With chopsticks or tongs, coat the eggplant strips in the tempura batter mixture and then place gently into the oil. Cook for 3 to 4 minutes, until the tempura is a lightly browned (but not burnt) colour. Take out of the oil and rest on a cooling rack. Season with salt. The batter will go crispier as it cools!
• 3Place the tomatoes, onion, chilli, lime juice, cumin seeds, sugar, salt and oil in a stick blender and pulse so that it comes together, this will keep everything chunky yet relatively similar sized pieces. Pour the salsa into a bowl and garnish with a few sprigs of coriander. This salsa is fresh and light to counterbalance the fried eggplant.
• 4To make the mayonnaise, add aquafaba, lime juice, sugar and salt to a stick blender. Bring together and gradually add the oil in a slow stream; as the mayonnaise begins to form, you can begin to add the oil quicker.
• 5Place the tortillas in a large dry pan on medium-high heat. Heat them through for 30 seconds on each side, put on a plate and cover with a tea-towel to keep warm.
• 6Place each warmed tortilla on a plate with 1 or 2 strips of fried eggplant; top with the salsa and aquafaba mayo. Season with salt and a squeeze of lime to serve.

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Nah not my cup of tea