Breaded Aubergines

• I went to my favourite restaurant in the area, which is very near to where I live.
• It is called Healds Hall .
• They had a new starter on the menu, which was delicious.
• I decided to recreate this at home.
• I used Polish honey from the Mazurian Lakes, which was delicious.
• The Polish word for aubergine is bakłażan and it comes from the Persian – badigan. 
• Americans call aubergines – egg plant.

Ingredients

• 1 Aubergine
• Plain flour
• 1 egg – beaten
• Salt and pepper
• Dried breadcrumbs
• *
• Sunflower oil to fry
• *
• To serve
• *
• Runny honey
• Yoghurt cheese or cream cheese

Method

• Slice the aubergine into 1 – 1.5cm circles.
• Sprinkle them with salt and put them into a colander over a bowl.
• Leave for around 30 minutes.
• Dry the slices with kitchen roll.
• Sprinkle with a little pepper.
• Have ready dishes of flour, beaten egg and dried breadcrumbs.
• Dip each slice of aubergine first into the flour, then the beaten egg and lastly the dried breadcrumbs.
• In a frying pan heat up the oil.
• Fry the slices gently on both sides till golden.
• Remove from the oil, place onto kitchen roll to remove some of the oil.
• Serve with yoghurt cheese or cream cheese with runny honey on top.