fried.—Peel and slice down the aubergines
lengthways, scoring the inside as described in the
previous recipe, dust them with fine salt, and leave
them on a drainer; when wanted press them well
in a clean cloth to extract the bitter juice that
flows from them, then fry as they are in hot oil;
or, they may be dipped in egg and breadcrumbs and
fried in hot fat, or if preferred, dip them into frying
batter and fry a golden brown. Drain well, dust
with coralline pepper, and serve.