Aubergine Escalope with a Fried Duck’s Egg & Capers

Mark Hix shares his veggie version of the classic veal Holstein - a delicious, quick and easy dish. Serve one or two slices per portion depending on the size of the aubergine.

Prep Time - 15 minutes Cook Time - 10 minutes Serves 1

Ingredients

2 Clarence Court Braddock White duck eggs, one whole, one beaten
A horizontal slice from a large aubergine about 1 cm thick
1 slice of Gruyere or Emmental cheese about the size of the aubergine slice
1 tablespoon plain flour
A handful of fresh white breadcrumbs
2 tablespoons vegetable or corn oil
A good knob of butter
1 tablespoon capers, rinsed

Method

Preheat the oven to 175°C / Gas Mark 4. Lay the aubergine flat on a chopping board and with a sharp or serrated knife cut through it horizontally almost all the way through and put the slice of cheese in the centre.

Have 3 dishes ready, one with the flour seasoned with salt and pepper, the second with the one beaten duck egg, and the third with the white breadcrumbs.

Lightly flour the aubergine on both sides then dip in the beaten egg and finally the breadcrumbs, holding the cheese in place as you are doing it.

Heat 1 tablespoon of the vegetable oil in a frying pan and fry the aubergine on a medium heat for 2-3 minutes on each side until golden. Remove from the pan and place on a tray in the oven while you are cooking the egg.

Wipe out the frying pan and return to a low heat with a little more vegetable oil and lightly fry the duck egg, seasoning the white a little as it’s cooking.

To serve, place the aubergine on a warmed serving plate with the egg on top. Heat the butter in the pan that the egg was in until it’s foaming, then remove from the heat, add the capers and spoon over and around the aubergine and egg. If you wish, you can sprinkle over a little chopped parsley at the end just before serving.

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