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1
First prepare the aubergine, thinly peel it.
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2
I use my potatoe peeler for this
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3
Slice the aubergine about 1/2 an inch or slightly thinner slices
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4
Put all the slices into the milk in a bowl, make sure that they are all covered .
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5
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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6
Drain the milk of the aubergines and pat the aubergines dry.
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7
Discard the milk.
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8
Whisk the eggs .
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9
Season the panko or breadcrumbs with cayenne pepper and salt or salt substitute.
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10
Add the flour into a deep plate .
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11
Have the three dishes side by side .
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12
Flour, egg and panko .
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13
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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14
Then roll the slice into the panko or finer breadcrumbs .
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15
Finish off until all slices are done .
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16
In the meantime heat the oil add about 3-5 slices depending on size into pan .
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17
Cook the aubergine slices until crispy and golden brown .
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18
The trick is to keep the temperature of the oil an even temperature.
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19
They cook very fast .
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20
Serve hot drizzled with honey and a teaspoon of my boozy cranberry sauce or fruit sauce of choice
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21
Follow the instruction for my the batter recipe with the attached recipe here for batter recipe.
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22
The outside on both breadcrumb or batter should be crisp and golden , the inside a soft moist Aubergine treat.
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23
Accompany both with honey and sauce .
