1. Drain the salmon, remove the skin and bones if desired, and mash with a fork. Add the soft cheese, season with black pepper and mix together
2. Cut off and discard about 1 cm (½ inch) from the base of the aubergine, then slice the remaining aubergine crossways to give eight slices, each about 5mm (¼ inch) thick. You will have to discard the narrow end of the aubergine. Brush both sides of the aubergine slices with olive oil and grill them, turning once, for about 2 - 3 minutes to soften them slightly. Allow them to cool
3. Sandwich two pieces of aubergine together, using a generous amount of the salmon mixture for the filling. Repeat with the remaining aubergine slices. Dust with the seasoned flour, then dip into the beaten egg mixture and coat in the breadcrumbs
4. Heat the vegetable oil in a frying pan. Fry the aubergine fritters for about 30 - 40 seconds on each side, or until the breadcrumbs are golden brown. Drain on sheets of kitchen paper, then serve whilst hot

Cook’s tip: If you want to serve the fritters as a starter, one per person will probably be enough, served with dressed salad leaves and some crusty French bread.