(This is actually the 2nd part of this post; I just did not want to make it one seemingly endless one)
The next day, I still had half of the aubergine left, and I knew exactly what I wanted to do with it.
All I needed was flour, an egg, salt and pepper and some olive oil - plus, of course, the aubergine, which I cut into slices about as thick as my index finger. It made for six slices (not using the very end bit of the fruit).
On one plate each, I prepared flour and the egg. You can put salt and pepper either directly on the aubergine slices or mix it into the egg; it doesn't really matter which way round.
Then I turned the slices first in the egg and then in the flour, and put them in a flat pan with a little olive oil in it (make sure the oil is already hot when you put the slices in).
They don't take very long; turn them over a few times until they look the same nice golden brown on both sides:
Once they were ready, I piled them all on my plate, added some of my mum's home made rhubarb chutney and some toasted bread with butter, and had yet another one of my quick & simple meals (probably too simple for a lot of people's liking), plus I had gotten rid of the weekend's leftovers in my fridge.
Dessert was, again, fresh fruit.