Cut off the ends of the Eggplant (1) and peel. Slice the eggplant in about 1 1/2 inch rounds. Rinse and drain. Set aside.
In a measuring cup set aside about 1 cup of water. Then in a large bowl pour in All-Purpose Flour (2 cup) and slowly add water until the flour begins to thicken up, you might not need all of it. Add Egg (2), mix well, then add Adobo Seasoning (1 tablespoon) and Onion (1/4). Mix until combined. Think of pancake batter just a tad bit looser. Set aside.
In a skillet, add water up to about 1 inch. Add Salt (to taste). Bring to a boil and add the eggplant rounds. Cook for about 5 minutes on each side. Set aside on a paper towel to drain.
Dump the water in the skillet and dry it out, carefully so not to burn yourself.
Place back on the stove and add Corn Oil (to taste) to cover the bottom of the skillet. Heat on medium-high. Add a few of the boiled eggplant rounds to the batter and fry in batches, turning until they are nice and golden on both sides.
Now all you have to do is enjoy this yummy veggie treat!