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.

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

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.

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.

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

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.

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.

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.