Sig's Crispy and Moist Aubergine (eggplant) Treats

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   First prepare the aubergine, thinly peel it.

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   I use my potatoe peeler for this

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   Slice the aubergine about 1/2 an inch or slightly thinner slices

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   Put all the slices into the milk in a bowl, make sure that they are all covered .

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   I place a plate on top to push them all down into the milk leave ti stand for about 3 hours in fridge.

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   Drain the milk of the aubergines and pat the aubergines dry.

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   Discard the milk.

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   Whisk the eggs .

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   Season the panko or breadcrumbs with cayenne pepper and salt or salt substitute.

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    Add the flour into a deep plate .

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    Have the three dishes side by side .

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    Flour, egg and panko .

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    First add a slice into the flour from both sides , tap off the excess flour then add the slice into the egg , ensure that it is covered from both sides , hold between your fingers and let the excess egg drip back into plate with egg.

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    Then roll the slice into the panko or finer breadcrumbs .

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    Finish off until all slices are done .

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    In the meantime heat the oil add about 3-5 slices depending on size into pan .

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    Cook the aubergine slices until crispy and golden brown .

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    The trick is to keep the temperature of the oil an even temperature.

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    They cook very fast .

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    Serve hot drizzled with honey and a teaspoon of my boozy cranberry sauce or fruit sauce of choice

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    Follow the instruction for my the batter recipe with the attached recipe here for batter recipe.

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    The outside on both breadcrumb or batter should be crisp and golden , the inside a soft moist Aubergine treat.

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    Accompany both with honey and sauce .

* Per serving · 4 servings · Values may vary.