Fried eggplant

Slice it evenly, pat it dry and fry in a single layer in oil heated to about 175°C. Cook for 2–4 minutes per side, until golden and tender, then drain on kitchen paper; a crowded pan cools the oil and encourages the slices to soak it up.

Not usually: modern aubergines are generally mild, and salting is optional. If you want firmer, less watery slices, sprinkle them with salt, leave for 20–30 minutes, then rinse briefly and dry very thoroughly before frying.

Cool it promptly, put it in a covered container and refrigerate within two hours. Eat it within three days; reheat until piping hot, ideally in a hot oven or air fryer so the coating crisps up again.

It works well with tomato sauce, garlic yoghurt or tahini, and alongside grilled vegetables or flatbreads. Breaded fried slices are also used in aubergine parmigiana, layered with tomato sauce, mozzarella and Parmesan.

You can serve it in a similar way as a side, but it is softer and more delicate than fried potato, so it will not give you the same crisp, starchy bite. For a closer swap in a tray bake, use roasted or fried aubergine slices in layers rather than as chips.

Fried aubergine is usually sliced and cooked directly in oil, while pakora is dipped in a spiced chickpea-flour batter before frying. The batter gives pakora a crisp coating and adds a savoury, spiced flavour.