The aubergine (eggplant) – wash the skin, cut it into slices about 1cm thick, make it as spicy as you like (salt, pepper) and fry it on the pan with oil but not olive oil. It soaks up oil like a sponge. So you can use kitchen paper to remove as much oil as possible. To be honest black-skinned aubergine taste better.
Warning! Hard to digest!
Dish made by Martushka’s husband OF COURSE :)