Frittelle di Melanzane

Method

Cut aubergines into 1cm thick rounds and salt generously, then leave to drain in a colander for 30 minutes to remove excess moisture. Pat dry thoroughly with kitchen paper. Whisk together flour, eggs, milk, grated Pecorino, finely chopped mint, salt and pepper until you have a smooth batter. Heat vegetable oil to 170°C in a deep pan or fryer. Dip each aubergine slice into the batter to coat completely on both sides, then carefully place into the hot oil in batches, frying for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on absorbent paper. Serve hot as a starter, optionally with lemon wedges and extra Pecorino.