Ingredients

• 3 large aubergines
• vegetable oil
• for frying
• 200ml/7fl oz milk
• 6 tbsp semolina
• sea salt flakes
• crushed
• 75ml/2½fl oz clear honey
• Aleppo pepper (pul biber) chilli flakes
• to serve (optional)

Directions

• Peel the aubergines and cut them into 3.5cm/1¼in thick discs. Then cut each slice roughly into pieces about 5cm/2in in diameter. Shape variation doesn’t matter and neither does size inconsistency – just make the pieces roughly around the same size so that they cook in the same time.
• Pour about 5cm/2in vegetable oil into a large
• deep frying pan and heat the oil over a high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Pour the milk into a small bowl. Tip the semolina on to a small side plate and season it well with crushed salt. Dip the aubergine pieces into the milk
• then shake off any excess milk and immediately roll the pieces in the seasoned semolina.
• Cooking in batches
• put the coated aubergine pieces into the hot oil and fry for approximately 1 minute on each side
• or until golden brown and cooked through. Once cooked
• transfer to a tray or plate lined with kitchen paper to soak up any excess oil. Repeat with subsequent batches.
• Serve with a good drizzle of clear honey and a sprinkling of chilli flakes
• if using.