My family is divided over this dish: my sister, Mum and I love it, and my dad inexplicably does not. (But on the plus side, there’s more crisp, fried aubergine for us to eat.) All you have to do is slice rounds of aubergine, season them with salt and turmeric before lightly dusting in flour and deep-frying – addictively good. If you’re having them with puris, which is a very Bengali thing to do, I’d recommend frying the puris in the hot oil first, and then these immediately afterwards. This can easily be scaled up if you’re feeding more people – just double the recipe below.