Deep-Fried Greek Aubergine Turnovers


2 large aubergines
9 oz (250 g) feta cheese
3 1/2 fl oz (100 ml) bechamel sauce
5 eggs
fine dry breadcrumbs
light olive oil
salt and white peppercorns


1. Use a fork to crumble the feta cheese very finely in a bowl; stir in the bechamel sauce and 3 lightly beaten eggs. Season with salt and freshly ground white pepper.

2. Heat plenty of light olive oil in a wok or deep-fryer to 350°F (180°C) mark 4.

3. Cut off the ends of the aubergines, rinse and dry and slice into rounds just under 1/4 in (6 mm) thick. Do not use the tapering ends: the slices need to be large and flat.

4. Deep-fry in batches for 1 minute or until very pale golden brown but not at all crisp or dry. Drain well when removing from the oil; spread out on kitchen paper to finish draining.

5. Beat the 2 remaining eggs lightly in a bowl with a little salt and pepper, ready for dipping the turnovers.

6. Place about 1/2 tbsp of the cheese and egg mixture slightly right of centre on each slice; fold the left side of the slice over it, making the edges meet to form a pastry or turnover, pressing gently but firmly to make the surfaces adhere, enclosing the filling; use a little beaten egg to make them stick together if necessary.

7. Egg and breadcrumb these turnovers one by one, dipping each twice in the beaten egg before coating with the breadcrumbs; as each one is coated, place ready for cooking on a very large platter or chopping board.

8. Deep-fry in batches in the oil for 1 minute, or until the breadcrumb coating is golden brown. Keep hot on kitchen paper to finish draining while the later batches are fried; serve at once while very hot.

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