Instructions: To make batter, sift flour and salt into a large bowl. Add butter and 3/4 cup tepid water, beating to form a smooth cream. Let stand 1 hour.

To make Skordalia, put garlic in a food processor or blender. Remove crusts from bread. Squeeze bread in a little cold water, then add to garlic with ground almonds and a little olive oil. With motor running, gradually add remaining oil.

Stir in lemon juice, salt and pepper.

Whisk egg white until stiff then fold into batter. Heat 1/2 inch oil in a skillet. Dip eggplant slices into batter. Fry, in batches, 4 minutes, turning once, until crisp and golden on both sides. Drain on paper towels and keep warm while frying remaining slices. Serve eggplant slices with Skordalia.

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