Crispy aubergines

1. Cut the stems off the aubergines, then using a potato peeler, peel off strips of skin down the length of the aubergine, so that it has a striped appearance.

2. Slice aubergines into 1 cm thick slices, sprinkle with coarse sea salt and place in a covered colander for 20 minutes, to remove any bitterness. Rinse with fresh water and dry well.

3. Combine the flour with the thyme and coriander and dip the aubergine slices in it. Heat the oil in a frying pan and fry the slices, one layer at a time until golden brown and crispy. Make sure the oil is very hot. Drain well on kitchen paper.

4. Place in a dish and sprinkle with seasonings.

Drizzle with olive oil and serve immediately with finely
chopped fresh garlic and crumbled feta cheese on top.