Cut the eggplants into thirds, then cut each third into four sticks. Lightly salt them and allow to sweat.

Mix the grain-free flour, egg, garlic powder, onion powder, and 1/2 teaspoon salt in a bowl. Add enough ice water to make the batter thin. Lumps are fine; do not overmix.

Heat oil in a frying pan. Dip the eggplant spears into the batter and fry for three to four minutes on each side, or until golden. Drain and allow to rest on a paper towel.

Broil or place the jalapeños over an open flame until the skins are charred all over. Immediately transfer to a ziplock bag and zip closed, allowing them to steam. After 10 minutes, remove the charred skin with a paper towel. Remove the stems (and seeds if you wish) and transfer the

jalapeños to a container.

Add the avocados, lime (skin and all!), herbs, and salt. Use an immersion blender to blend. Stream in the olive oil and blend until very smooth.

Combine all ingredients in a bowl.

Spread some jalapeño cream on a plate, add two eggplant spears, and top

with the salad.