Heat the oil on a medium high heat. Dip a slice of aubergine in the batter and then drop into the hot oil. It should immediately start to sizzle and change colour. Cook the aubergine in batches ...

In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn't really necessary now, although salting does make them absorb less oil when they’re fried.

Once oil is hot but not smoking, working in batches, lay breaded eggplant into oil and fry until crisp and golden brown on one side, 2-3 minutes. Control heat so oil bubbles steadily.