Crunchy fried eggs in a nest of grilled aubergines

Preparation time: 10 minutes Cooking Time: 5 minutes Serves: 4

Difficulty: 2/5

Crunchy fried eggs in a nest of grilled aubergines

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.

Heat 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 temperature 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.