La Espanola aubergines in batter with goat’s cheese and honey

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1. Cut the aubergines into 1cm slices, salt and leave them to stand in a colander for 20 minutes so that they lose their bitterness. Pat dry with kitchen paper and set aside.
2. Beat the eggs in a bowl and gradually add the flour until smooth. Stir in the beer and mix gently.
3. Heat the La Espanola olive oil gently in a frying pan. Coat the aubergines in the egg-flour mixture, remove and then fry in the hot oil until golden brown on both sides. Set aside on a plate on kitchen paper to absorb the excess oil.
4. Divide the aubergines among the plates and add some black pepper and a pinch of salt.
5. Serve whilst they are still hot, topped with crumbled goat's cheese and drizzled with honey.