INGREDIENTS (per person)

  • 1 lb of glossy skinned aubergines
  • 2 ozs breadcrumbs
  • 3 tbsp flat leafed parsley, chopped fine
  • 2 garlic cloves, puréed
  • 1 egg
  • 3 tbsp freshly grated Parmesan cheese
  • Salt and pepper
  • Peanut or rapeseed oil for frying
  • Flour.

HOW TO DO IT

Prick aubergines all over and roast in a 400f oven for about 45 minutes or until they can easily be pierced with a toothpick.

When the aubergines are cool enough to handle, pull off and discard the skin, then chop the flesh into large chunks and set in a colander to drain. Gently knead the pulp to extract as much as possible of the vegetable’s bitter juices.

Chop the drained aubergine very fine then mix with the breadcrumbs, parsley, garlic, egg and cheese. Add salt and pepper (about 1/4 teaspoon each), mix in thoroughly, and then taste and adjust seasoning.

Shape the mixture into patties that are about 5cm (2 inches) in diameter and about 1 cm (1/2 inch) thick. Dredge the patties in flour and keep them single layer on the counter or a sheet pan. Shape the mixture into patties that are about 2 inches in diameter and about 1/2 inch thick. Dredge the patties in flour and keep them single layer.

Pour the cooking oil to a depth of about 1/2 inch in a frying pan with deep sides, and heat it over medium high heat. Gently slip the patties into the pan, leaving plenty of space around each – you will probably need to do this in batches.

Cook for about 3 minutes and check the underside has formed a nice dark crust. Flip and repeat. Remove to a warm oven until all are finished cooking.

Some homemade chutney or relish of choice would be a good accompaniment.