• 2 - 3 Aubergines
• 1 tablespoon Olive Oil
• 1 tablespoon red wine vinegar
• Salt and Pepper

For the batter:

• 4 oz plain flour
• Pinch of salt
• 2 tablespoons olive oil
• 1/2 pint warm water
• 1 white of egg

Method:

Peel the aubergines and cut across in thin slices.  Soak the slices for an 1 hour in the olive oil and vinegar, seasoned with salt and pepper.

Prepare the batter  by sieving the flour and salt into a bowl and making a well in the centre.  Add the warm water and oilve oil and beat to a smooth batter.  Leave to stand for 1 hour in a cool place.  Whisk the egg white to a stiff froth and fold into the batter just before using.

Dry the aubergine slices and dip in the batter mix.  Deep fry in hot oil.  Drain well onto kitchen roll and serve hot.