Heat oil in a deep fryer to 190°C.
Season aubergine slices and top each with a slice of mozzarella and dill.
Form stacks by topping with another aubergine slice and pressing firmly.
Whisk yeast, sugar, vinegar, and beer together, then whisk in flour to create a thick batter.
Dip stacks in batter and fry for 2 minutes per side until golden, then drain on paper.
Preheat oven to 200°C and insert rosemary and garlic into slits cut in whole aubergines.
Roast aubergines for one hour until soft and allow to cool.
Blend aubergine flesh with lemon juice and seasoning into a smooth purée.
Whisk Dijon mustard, vinegar, and olive oil together and toss with salad leaves and dill.
Serve fritters on a spoonful of purée with the salad on the side.