Ingredients:

• Whole pickled aubergines (400g)
• “Ajo mortero” (a puré of potato and desalted cooked cod) (150g)
• Alcarría honey
• Extra virgin olive oil (100ml)
• Salt
• Orly pasta

Instructions:

Cut the aubergines into thin slices lengthways and fill with “ajo mortero”. All ingredients cold.

Roll in Orly pasta and fry in abundant oil.

Pour honey over and serve.