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Crisp fried aubergine with parsley sauce

Serves 2

1 medium aubergine, about 225g/8oz
50g/2oz ground almonds
1 tsp chopped fresh dill
1 egg, beaten
light olive oil for frying
fresh dill to garnish

FOR THE PARSLEY SAUCE
25g/1oz butter
20g/ ¾ oz plain flour
300ml/1/2 pint milk
4tbls cream (optional)
2-3 tbls chopped fresh parsley
salt and freshly ground black pepper

First make the parsley sauce: melt the butter in a saucepan and stir in the flour; when it froths, stir in half the milk, then beat well until it thickens. Stir in the rest of the milk and keep stirring vigorously over the heat, until the sauce is thick and smooth. Let the sauce simmer over a very low heat for about 7 minutes, checking to make sure it doesn't stick or burn. Then stir in the cream, if you're using this, the parsley and plenty of salt and pepper.

Wash the aubergine and remove the stem. Cut the aubergine lengthwise into slices about 6mm/ ¼ inch thick then season with salt and pepper. Mix the ground almonds with the dill and some salt and pepper and put them on a flat plate. Dip the aubergine slices first in the beaten egg and then into the ground almond mixture, making sure they are well-coated with almonds on both sides. Heat a little oil in a large frying pan then put in the aubergine slices. You'll probably have to cook then in two batches, turn on the grill so that you can keep the first batch warm. Fry the aubergine over a moderate heat for about 4 minutes per side, until crisp and golden on both sides and tender inside when pierced with a knife. Drain on kitchen paper, garnish with dill and serve with the sauce.

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