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1
Peel the aubergine, cut into long strips, exactly as you would for making rather large chips.
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2
You can leave the skin on if the aubergines are fresh, otherwise the skin can taste strong and bitter.
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3
Place the aubergine on a board and scatter some salt over the top, Leave to stand for about 15 min.
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4
Wash lightly in a sieve and then drain on kitchen paper.
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5
Pur the aubergine in a basin and cover with the lowfat milk.
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6
Stand for about 5 min and then strain.
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7
Place the flour in a paper bag, add in the aubergine strips and holding the end of the bag firmly, shake to coat them with flour.
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8
Turn them directly into a strainer or possibly sieve so the excess flour will fall away.
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9
Use either a saucepan of heated oil or possibly a deep fryer.
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10
The oil should be heated to the point which one chip sizzles instantly when rested.
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11
Cook the aubergine chips, half at a time, till they are crisp and golden brown.
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12
Drain on kitchen paper and season generously with salt and pepper.
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13
Serve instantly as they become soft if kept longer than 5 min.
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14
Serves four as an accompaniment to meats, or possibly more as an appetizer with drinks.
