Ingredients

Aubergines

Method

Peel the aubergines, cut them into slices lengthways, salt them and leave them to drain for 2 to 3 hours. Cut the unpeeled small marrows also into long slices and salt them in the same way as the aubergines. Cut the cheese, which in England will have to be Bel Paese, into slices about 1/8 inches thick. When the time comes to cook them dip each ingredient into frying batter and fry them in very hot oil. To make the dish even for two or three people, two frying pans will be necessary as it is essential that the vegetables should not be kept waiting for more than a minute or two. Drain them on kitchen paper and serve them in a large flat dish

See also the recipe for La Bagna Cauda.