Prawns in chickpea batter

• By Mark Camilleri

Bernard Muscat's wine recommendation: Try Valckenberg Gewurtztraminer 2005 - from Charles Grech & Co; or Laroche Merlot 2004 Vin de Pays D’Oc from the south of France - from P Cutajar & Co.

For 6 people, you will need:

One kilo of prawns, 225g of chickpea flour (try Good Earth), 75g of plain flour, 300ml of fizzy water, 60ml of olive oil, one medium-sized onion (finely chopped), three sprigs of parsley (finely chopped), 10g of chilli flakes, three aubergines (washed and dried), three plum tomatoes (peeled, deseeded and chopped roughly), fresh basil (chopped), salt and pepper, oil for frying.

Rinse the prawns under running water, then peel and de-vein them, leaving the tail on. Mix the flours together. To them add the fizzy water, one-and-a-half tablespoonfuls of olive oil, onion, parsley, a pinch of chilli flakes, salt and pepper. Mix all of this together thoroughly, to make batter, and refrigerate it for at least 30 minutes. Prick the aubergines all over using a fork. Put them on a baking-tray and bake them in the oven at 200C/gas mark 6 for 35 minutes or until they are soft. Cut them in half down the length and scoop out the pulp, taking care not to prick or cut the skin on the inside. Stir the tomatoes into the aubergine pulp with the basil, the rest of the chilli flakes, and salt and pepper. Then stir in two tablespoonfuls of good olive oil and mix well. Fill the aubergine halves with this mixture, and bake them for five minutes. Dip the prawns in the refrigerated batter, ensuring they are well-covered, but leaving the tail clear. Deep-fry them in very hot oil, and then leave them to drain on kitchen paper. Put them on the aubergine halves and serve. You may wish to serve them with a leafy salad or some rocket leaves.