Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves:
Crowns: 2
Recipe by Michel Roux
Ingredients
- 2 long aubergines, about 250g each
- 50ml olive oil
- Salt
- Groundnut oil – to deep fry
- 4 large eggs
- 20g curly parsley leaves, washed and well drained
Recipe taken from
Eggs by Michel Roux
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Method
With a very sharp knife cut the aubergines lengthways into 4, 5mm thick slices. Discarding the outer slices. Place the aubergine slices in a dish brush with the olive oil and salt lightly.
Beat a griddle pan until very hot. Add 3 or 4 aubergine slices and cook for 1 minute. Then give them a quarter-turn and cook for another minute to mark a grid lattice pattern. Turn the slices over and repeat on the other side. Put them in a dish lined with greaseproof paper and keep warm.
Heat the groundnut oil in a heavy-based, deep saucepan and deep fry the eggs to your liking. Drain in kitchen paper.
Lower the temperate of the oil slightly to 160°C drop in the parsley with a slotted spoon and deep-fry for 1 minute until very crispy. Remove with the spoon and drain on kitchen paper.
Arrange the aubergine slices like little nests on 4 plates. Put the fried egg in each cavity and scatter with fried parsley. Serve immediately.
