Instructions: Mix together the spices salt and semolina.

Then cut the aubergine into discs 5mm thick.

Heat a little oil in a frying pan.

Coat each disc with the spiced semolina and fry in hot oil turning over until both sides are crisp and golden.

Remove with a slotted spoon and drain on absorbent paper.

Serve immediately.

Discs tend to become soggy when cold so do not fry in advance.

Comes from Bengal where it is served as part of a traditional wedding feast along with a sumptuous array of fish and rice creations. It also makes a good starter.

Serves 4

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