Instructions: Peel the eggplant, cut into long strips, exactly as you would for making rather large chips. You can leave the skin on if the eggplants are fresh, otherwise the skin can taste strong and bitter.

Place the eggplant on a board and scatter some salt over the top, Leave to stand for about 15 minutes. Wash lightly in a sieve and then drain on kitchen paper. Pur the eggplant in a basin and cover with the milk. Stand for about 5 minutes and then strain.

Place the flour in a paper bag, add the eggplant strips and holding the end of the bag firmly, shake to coat them with flour. Turn them directly into a strainer or sieve so the excess flour will fall away.

Use either a saucepan of heated oil or a deep fryer. The oil should be heated to the point that one chip sizzles instantly when rested. Cook the eggplant chips, half at a time, until they are crisp and golden.

Drain on kitchen paper and season generously with salt and pepper.

Serve instantly as they become soft if kept longer than 5 minutes.

Serves four as an accompaniment to meats, or more as an appetizer with drinks.

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