Aubergine escalope with a fried duck egg & capers
Mark Hix shares his vegetarian version of the classic veal Holstein – a delicious, quick and easy dish, with a rich Braddock White duck egg as the star of the show.
Preheat the oven to 175°C/155°C (fan). Slice the aubergine into a 1cm thick round then lay the round flat on a chopping board. With a sharp or serrated knife, cut through it horizontally, almost all the way through, and put the slice of cheese in the centre.
Prepare 3 dishes ready to coat the aubergine. Fill one with the flour, seasoned with salt and pepper, fill the second dish with 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 into the breadcrumbs, whilst holding the cheese in place.
Heat 1 tablespoon of 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.
Wipe out the frying pan and return to a low heat with a little more vegetable. Lightly fry the duck egg, seasoning the white with a little salt and pepper as it cooks.
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 begins to foam, 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 just before serving.
2 Clarence Court Braddock White duck eggs (one whole, one beaten)
1 slice Gruyère or Emmental cheese
1 tablespoon plain flour
A handful of fresh white breadcrumbs
2 tablespoons vegetable or corn oil
A large knob of butter
1 tablespoon capers, rinsed