1 cup chickpea flour
2 teaspoons rice flour
3/4 cup water
Pinch of nigella seeds 3/4 teaspoon salt
1 (approx 1 pound) eggplant
1 cup canola oil
1. Beat together chickpea flour, rice flour, and water in a bowl with an electric mixer at high speed 6 minutes. Beat in nigella seeds and salt, then let stand, covered, 30 minutes.
2. Test batter by dropping in a teaspoon of it into a bowl of water. It should partially float. If it sinks, batter should be beaten more, testing after each minute of mixing. Be careful not to over beat, because the fritters will absorb too much oil. Preheat oven to 250°F.
3.Cut eggplant lengthwise into 1/8-inch-thick slices, then halve each slice lengthwise, forming roughly 5 x 2-inch slices.
4. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Dip about 4 eggplant slices in batter, 1 at a time, letting excess drip off, and fry until browned and tender, about 1 minute on each side. (You will have just enough batter.) Transfer to paper towels to drain. Keep fritters warm in 1 layer on a baking sheet in oven and fry remaining eggplant in batches in same manner.