Crispy bites with Anchovies from the Bay of Biscay

Ingredients

Preparation

Finely slice the aubergine. Put the slices in a bowl with water and salt for a few minutes to get rid of the bitter taste (cover well to prevent discolouring).
Prepare the tempura.
Strain and carefully dry the aubergine. Salt and dip into the tempura.
Fry in very hot oil and place on kitchen roll to absorb excess oil.
Lastly, assemble: put the fried slices on a tray.
Put an anchovy on each slice and top with a little sugar cane honey (darker and runnier than normal honey).
Eat immediately, while hot, so that the tempura doesn’t go soft.