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AUBERGINE ESCALOPE WITH FRIED DUCK’S EGG & CAPERS


This is a veggie version of the classic veal Holstein. You can serve one or two slices per portion depending on the size of the aubergine.


SERVES 1


A horizontal slice from 1 large aubergine, about 1 cm thick


1 slice of Gruyere or Emmental cheese 1 tbsp plain fl our A handful of fresh white breadcrumbs 2 tbsp vegetable or corn oil 2 duck eggs, one whole, one beaten A good knob of butter 1 tbsp capers, rinsed


1 Preheat the oven to 175C/gas 4. Lay the aubergine fl at 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.


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


3 Lightly fl our the aubergine on both sides then dip in the beaten egg and fi nally the breadcrumbs, holding the cheese in place as you are doing it.


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


5 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.


6 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.


clarencecourt.co.uk Aub� gine


Riverford founder and farmer, Guy Singh-Watson, talks us through one of summer’s seasonal stars.


Each season brings its excitement and pleasures in the kitchen and after the new season harvesting starts, we move toward a time of real abundance and variety. By June a new crop is starting every week, and there is a wealth of colourful, fl avoursome veg to enjoy.


Aubergines are one of my all-time favourites - a really versatile veg that is a sponge for all kinds of fl avours. I just wish they grew better in our climate; we have tried, but without artifi cial heat (which we consider environmental madness) even under plastic or glass their season is vanishingly short. Almost our entire crop comes from Spain, for which I make no apology as they are never air freighted, have a lower carbon footprint and taste better than


24 | THE WEST COUNTRY FOODLOVER


99% of those grown in the UK. Modern aubergines have been gradually


bred to be less bitter so no need to salt before cooking unless you are frying them, when it’s a helpful fi rst step to draw out water so the aubergine won't absorb as much oil. A quick, easy way to cook them is to griddle them on a barbecue or cast iron gridle pan. Slice thinly, rub with olive oil and sea salt before cooking for a few minutes each side over a moderate heat (nothing too fi erce or they will blacken before they cook through) they should end up juicy, soſt and nicely branded with charred lines. Sprinkle with garlic, oil, lemon zest and herbs (mint, parsley and basil all work well) or drizzle with tahini, pomegranate molasses and runny honey.


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