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This is one of the simplest ways of preparing aubergines, but one of my favourites, and I think it’s tasty enough to serve as an extra course or light meal on its own.

SERVES 6

450g (1lb) aubergines

plain flour for coating

salt and freshly ground black pepper

olive oil, for shallow-frying

grated Parmesan-style cheese

lemon wedges

watercress

425ml (15fl oz) homemade tomato sauce, soured cream and herb sauce or tartare sauce, to serve

Wash the aubergines and remove the stems, then cut the aubergines into 6mm (¼in) slices and dip them in flour that has been seasoned with salt and pepper.

Just before you want to serve the aubergines, heat a little oil in a frying pan and fry the slices, a few at a time, on both sides, until the outside is crisp and the inside feels tender when pierced with the point of a sharp knife.

As the fritters are ready, put them in a roasting tin lined with crumpled kitchen paper and keep them warm under the grill or in a low oven until they are all ready.

Serve the fritters sprinkled with a little grated Parmesan-style cheese and garnished with wedges of lemon and sprigs of watercress. Serve the sauce separately.