AUBERGINE, HONEY, SHEEP’S CHEESE

High summer. Honey bees and thyme. • Salting the aubergines simply allows their flesh to relax, and they will soak up less oil as they cook. Get the oil really quite hot before you add them, so they crisp effectively. • There is a special affinity between aubergines, sheep’s cheese and honey, but courgettes work nicely here, too. There is no need to salt them first. You could use hummus instead of the cheese, or a cucumber tzatziki.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the aubergines lengthways into 1cm-thick slices. Put them in a colander and sprinkle the salt over them, then leave for at least half an hour.

Step 2

Put the plain flour on a plate and season it with salt and ground black pepper. Finely chop the lemon thyme leaves and stir into the flour. Pat the aubergines dry, then, one by one, put them in the seasoned flour and press them down firmly so the flour sticks to the outside. Then turn and lightly coat the other side. Repeat with all of the slices of aubergine.

Step 3

Warm a shallow layer of olive oil in a frying pan, then lower in the aubergine slices in a single layer (you may need to do this in batches), and let them cook for three to four minutes until golden. Turn carefully, adding more oil if necessary, and brown the other side. They should be lightly crisp.

Step 4

Remove the aubergines from the pan and drain briefly on kitchen paper. Transfer to a warm serving dish. Break the cheese into large pieces and scatter among the aubergines. Trickle the honey across the surface and serve while still hot.