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Jacques Pépin's mother used this easy and clever technique to fry whole eggplants at Le Pélican, her Lyon restaurant. She cut the small eggplants into fans because they cook more quickly that way and have more supercrisp tempura crust.
8 thin 3-ounce Asian eggplants, or four 6-ounce eggplants, halved lengthwise
Vegetable oil, for frying
1 1/3 cups all-purpose flour
2 large egg yolks
1 1/3 cups ice water
Salt
Lemon wedges, for serving
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1st Keep
 smogzinn
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