1

Finely chop the mint and add to a bowl along with the ricotta and a big pinch of salt. Mix to combine then set aside.

2

Finely slice the red onion and add to a medium mixing bowl. Cover with cold water and use your fingers to break the onion slivers apart, swishing them around in the water a bit (this takes out some of the strength of the raw onion flavour) then drain.

3

Add the vinegar to the onions, mix well and leave to sit for 5 mins, then drain.

4

Finely chop the parsley and add to the onions along with the sumac, a big pinch of salt and a glug of olive oil. Mix well and set aside.

5

Slice the aubergines into roughly 1cm thick slices then lay them flat on your board and sprinkle generously with salt on both sides. Put the flour, breadcrumbs and whisked eggs on three separate plates. Grate the Parmesan into the breadcrumbs and mix to combine. Stir a pinch of salt through the flour.

6

Dust the aubergine slices first in flour, then the egg and finally the breadcrumbs until well coated. Pop them onto a tray or plate until ready to fry.

7

Pour the sunflower oil into a large frying pan until it’s about 1cm deep. Set the pan over a medium heat until the oil reaches 160°C. Carefully add the aubergine slices (don’t overcrowd the pan – you might need to do two batches) and fry for a few mins until golden then flip and repeat for the other side. Remove the aubergines to a tray or plate lined with kitchen paper and sprinkle generously with sea salt.

8

Spoon a big dollop of ricotta onto each plate and spread it out a bit. Top with a few slices of crunchy aubergine and some of the onion salad.