Life's hard in the Midi II

Still trying to use the aubergine mountain, Lo Jardinièr made one of his specialities, aubergine fritters with local garrigue honey. This was a dish we ate in a nice restaurant in Córdoba a few years ago. He makes the batter with half ordinary baking flour, half chickpea flour, salt, a little olive oil and enough water to mix. They're absolutely delicious!

This shot wasn't posed at all and I was quite pleased that I managed to catch the stream of honey as LoJ poured it.

We're going to supper with friends tonight - we'll be taking them some aubergines.