Cut the aubergine into batons, like fat chips, or round slices and put in a bowl. Pour over the milk to completely submerge the aubergine and set aside for at least 30 minutes.
Melt the muscovado sugar and honey together in a small pan over a low heat for approximately 5 minutes.
Meanwhile, beat the egg yolk in a clean mixing bowl until it is soft and airy. Add the lager and flour, mixing well with a whisk, and leave to rest for 15 minutes. Add the salt and stir until it is well combined.
Heat the oil in a deep pan (filled to no more than half-way) over a medium-high heat until a cube of day-old bread dropped into the oil turns golden in around 30 seconds. Alternatively, heat a deep fryer to 180C. The oil should not be too hot or smoking.
Drain the aubergine pieces and coat them with the batter mixture. Deep-fry, in batches of around three or four batons, until golden and drain on kitchen paper.
Drizzle the muscovado honey over the top to serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM SPANISH MADE EASY BY OMAR ALLIBHOY, PHOTOGRAPHY BY MARTIN POOLE (QUADRILLE, £22).
