Ingredients

• vegetable oil
• for deep frying
• 2 aubergines
• thinly sliced
• salt and freshly ground black pepper
• to taste
• 2 mozzarella balls
• thinly sliced
• 1 small bunch dill
• picked
• ¼ tsp caster sugar
• 1 tsp quick-action dried yeast
• 1 tsp cider vinegar
• 300ml/11fl oz beer
• 200g/7oz plain flour
• 2 aubergines
• 2 sprigs rosemary
• cut into pieces
• 2 garlic cloves
• thickly sliced
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 1 small bag mixed salad leaves
• 1 bunch dill
• picked
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp olive oil

Directions

• For the aubergine fritters
• heat the oil in a deep fat fryer to 190C or half-fill a heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous; do not leave unattended.)
• Place a slice of aubergine onto a clean work surface. Season well with salt and freshly ground black pepper
• then top each aubergine slice with a slice of mozzarella. Season once more with salt and freshly ground black pepper
• then sprinkle over enough dill to cover the mozzarella.
• Top with another slice of aubergine to form a stack
• then press down well. Repeat with the remaining aubergine
• mozzarella and dill until all the aubergine slices
• cheese and herbs are used up.
• Place the yeast
• sugar
• vinegar and beer into a large bowl and whisk together until smooth and beginning to bubble. Whisk in the flour to make a thick batter. Season
• to taste
• with salt and freshly ground black pepper.
• Dip all the aubergine and mozzarella stacks into the batter. Coat well
• then carefully lower them into the hot oil
• in batches. Fry for 1-2 minutes on each side
• or until golden-brown and cooked through. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season
• to taste
• with salt.
• For the aubergine 'caviar'
• preheat the oven to 200C/400F/Gas 6. With a sharp knife
• cut slits into the aubergines. Press pieces of the rosemary sprigs and garlic slices into the slits.
• Place the aubergines into a roasting tray and roast in the oven for one hour
• or until soft. Remove and set aside to cool slightly.
• Scoop the aubergine flesh out of the skins with a spoon and place into the bowl of a food processor. Blend to a purée
• then add the lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• For the salad
• place the salad leaves and dill into a bowl. Whisk the Dijon mustard
• vinegar and olive oil together in a separate bowl. Add this dressing to the salad leaves and mix well.
• To serve
• place a spoonful of aubergine 'caviar' onto each plate. Stack two aubergine fritters on top and pile the dressed salad alongside.