Slice eggplant into thin rounds.

Have a bowl with a little milk in it, and a plate with a layer of plain flour, mixed with a little turmeric and salt.

It’s easier handling them using a knife and fork… dip a slice in the milk, then drop in the flour, turning till covered, put on a plate.

When they are all done, put a few slices at a time into hot oil and cook until golden brown.

Drain on to a plate with a couple of layers of absorbent paper, put into a warm oven until all done.

They go well with pork pan fried, then fried mushrooms and tomatoes on the side, or an onion/ garlic fried up with a tin of tomatoes added then simmered.

Neil