Serves 4.
Ingredients
2 aubergines
3tbsp olive oil
½ tbsp Dijon mustard
200g Port Salut cheese
4 plum tomatoes
4 eggs
75g white breadcrumbs
75g grated parmesan cheese
1 chopped shallot
½ red pepper, finely chopped
1tbsp chopped parsley
1tbsp white wine vinegar
6tbsp oil
salt and pepper
1tbsp balsamic vinegar
Method
- Heat oil.
- Cut aubergine on the angle to make oval shapes about
1cm thick, 24 slices needed.
- Fry in oil and colour on both sides, take out and drain.
- Lay out 12 slices, brush each with mustard and put a
slice of tomato on each and a slice of Port Salut.
- Brush the remaining slices of aubergine with Dijon mustard,
lay mustard side down on top of the rest and press for one
hour using a tray to make a sandwich.
- Beat the eggs together, add the breadcrumbs and parmesan
and peppermill.
- Dip the sandwiches into the mixture and then fry in oil
until golden brown.
- Make sauce, put everything but the balsamic vinegar into
a bowl and whisk together.
- Lay sandwiches on serving dish.
- Pour sauce over and then sprinkle with balsamic vinegar.
- Serve straight away.
Hints & Tips:
Cheese alternatives – Chaumes, Taleggio or Dolcelatte.
Tips – Fry the sandwiches immediately after dipping
in egg mixture. Drain well when cooked. Serve with tagliatelle.
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