Thinly slice the eggplants and place in a bowl. Sprinkle with the curry powder and salt and toss them to coat evenly.
Heat sunflower or vegetable oil in a deep frying pan and let it become smoking hot. Once hot, deep fry the sliced aubergine in batches for about 2 to 3 minutes or until crisp and golden. Take them out and place on an absorbent kitchen towel.
Once all the eggplant slices are fried, transfer them all to a large serving plate, scatter over the chopped fresh mint leaves and sprinkle the chilli powder. Serve hot with lemon wedges on the side.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/10/deep-fried-spicy-eggplant/