Method
Serves 12
Slice off skin and all white pith from lemon using a small
serrated knife. Cut flesh into segments by slicing in between the
membranes, then chop segments into 4-5 pieces.
Slice eggplant thinly, then sandwich 2 similar-sized slices of
eggplant together with mint, a little chopped lemon pulp and chilli
flakes. Gently press together. Dust with flour, then brush with
beaten egg and coat in crumbs. Prepare the eggplant sandwiches one
at a time and transfer to a cake rack as they are assembled; they
can be prepared up to 2 hours before frying.
Heat oil in a large frying pan over medium heat. Slip in
eggplant sandwiches, as many as will fit in one layer, and fry on
both sides until golden. Remove from oil and drain briefly on a
cake rack. Sprinkle with sea salt and serve immediately.