- vegetable oil, for deep frying
- 2 aubergines, thinly sliced
- salt and freshly ground black pepper, to taste
- 2 mozzarella balls, thinly sliced
- 1 small bunch dill, picked
- ¼ tsp caster sugar
- 1 tsp quick-action dried yeast
- 1 tsp cider vinegar
- 300ml/11fl oz beer
- 200g/7oz plain flour
- 2 aubergines
- 2 sprigs rosemary, cut into pieces
- 2 garlic cloves, thickly sliced
- ½ lemon, juice only
- salt and freshly ground black pepper
- 1 small bag mixed salad leaves
- 1 bunch dill, picked
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- For the aubergine fritters, heat the oil in a deep fat fryer to 190C or half-fill a heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous; do not leave unattended.)
- Place a slice of aubergine onto a clean work surface. Season well with salt and freshly ground black pepper, then top each aubergine slice with a slice of mozzarella. Season once more with salt and freshly ground black pepper, then sprinkle over enough dill to cover the mozzarella.
- Top with another slice of aubergine to form a stack, then press down well. Repeat with the remaining aubergine, mozzarella and dill until all the aubergine slices, cheese and herbs are used up.
- Place the yeast, sugar, vinegar and beer into a large bowl and whisk together until smooth and beginning to bubble. Whisk in the flour to make a thick batter. Season, to taste, with salt and freshly ground black pepper.
- Dip all the aubergine and mozzarella stacks into the batter. Coat well, then carefully lower them into the hot oil, in batches. Fry for 1-2 minutes on each side, or until golden-brown and cooked through. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.
- For the aubergine 'caviar', preheat the oven to 200C/400F/Gas 6. With a sharp knife, cut slits into the aubergines. Press pieces of the rosemary sprigs and garlic slices into the slits.
- Place the aubergines into a roasting tray and roast in the oven for one hour, or until soft. Remove and set aside to cool slightly.
- Scoop the aubergine flesh out of the skins with a spoon and place into the bowl of a food processor. Blend to a purée, then add the lemon juice and season, to taste, with salt and freshly ground black pepper.
- For the salad, place the salad leaves and dill into a bowl. Whisk the Dijon mustard, vinegar and olive oil together in a separate bowl. Add this dressing to the salad leaves and mix well.
- To serve, place a spoonful of aubergine 'caviar' onto each plate. Stack two aubergine fritters on top and pile the dressed salad alongside.