2 aubergines (about 500g)
500ml whole milk
100g panko breadcrumbs
1 tsp fennel seeds
½ tsp nigella seeds
1 Waitrose British Blacktail Large Free Range Egg, beaten
1 litre vegetable oil, for deep frying
2 x 125g packs Waitrose British Soft Goats’ Cheese
4 tsp clear honey
½ x 25g pack fresh flat leaf parsley, roughly chopped
1. Cut the aubergine into 1-2cm thick rounds. Soak the slices in the milk, covered and chilled, for 30-60 minutes.
2. Mix the breadcrumbs with the fennel, nigella seeds and seasoning in a large bowl. Remove the aubergine from the milk and dip the slices first in the beaten egg and then in the panko crumbs. Set aside on a tray.
3. Fill a large saucepan or fryer no more than one-third full of oil. Warm to 190°C or until a cube of bread sizzles and turns golden in 20 seconds. Deep fry the aubergine in batches, for 2-3 minutes, turning if necessary, until golden and crunchy. Place on kitchen paper to remove any excess oil. Keep warm.
4. Crumble the goats’ cheese into 4 shallow bowls, arrange the aubergine slices over the top, drizzle with honey, scatter over the parsley, season and add a squeeze of lemon. Then serve immediately.
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