Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cut the aubergines into 1cm-thick slices and put them in two layers in a dish. Pour over the milk, making sure they’re covered and leave for 2 hours. Make the lime salt by whizzing the salt and lime zest together in a spice grinder, or pounding them in a mortar with a pestle.
Drain the aubergine well. Mix the flour and polenta and tip it onto a plate. Heat the honey and thyme together in a small pan until the honey is very hot, then leave to cool a little. Dip the aubergine slices in the flour mix, so each side is covered. Heat ½ cm oil in a large frying pan and fry the aubergine slices in batches, on both sides, until they’re golden brown, then drain on kitchen paper.Arrange them on a large, flat plate, spoon over some thyme honey, season with black pepper and sprinkle with some lime salt.