Aubergine escalope with a fried duck egg and capers

Serves 1

(Jason Lowe)

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 aubergines.

A slice from a large aubergine about 1 cm thick, or 2 slices from a smaller one
1 slice of gruyere or Emmental cheese about the size of the aubergine
1tbsp plain flour
2 duck eggs
A handful of fresh white breadcrumbs
2tbsp vegetable or corn oil
A good knob of butter
1tbsp capers, rinsed

Preheat the oven to 175C/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 one of the duck eggs, beaten, and the third with the white breadcrumbs.

Lightly flour the aubergine on both sides then dip in the 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.