I was seriously dragging this morning; not wanting to get up or, for that matter, to stay in bed. Thank God Chantal called me from Sens. Her husband Antonio is having a birthday celebration on October 5th and wanted to make sure that we would be there. Okay! With that happy proposal in mind, I decided to get up and cook something
I’m a big fan of Bord Bia, the Irish Food Board, and follow them on Facebook. They often have some really imaginative recipes that always surprise me because although I know that both Irish and British cuisine have evolved, my unconscious thoughts on Irish cuisine revolve around different varieties of potatoes. Sorry Conor and all the other Irish people, I know it’s not true. Anymore
I’ve always liked eating eggplant/aubergine with eggs and since I didn’t have any ciabatta bread, I was happy to substitute in aubergine slices. This is not exactly Bord Bia’s recipe, but you will see that I was heavily influenced.
All of my new little links go somewhere. Are you happy lady?
Beverage suggestion: Juice or Champagne. Your call
Spicy Fried Egg with Aubergine
2 slices of aubergine
1 tbsp butter
1 large egg
Salt and pepper
1 garlic clove, sliced
4-6 slices red chilli for babies or as you like
1 tsp balsamic vinegar
Lightly score the aubergine slices on each side, then sprinkle with salt and set aside for about 10-15 minutes. Dry the slices off with a paper towel, then brush both sides with olive oil. Brown the slices in a dry pan, then set aside and keep warm.
Melt the butter in the same pan that you cooked the aubergine, add the egg, salt, pepper, garlic and the chilli. Fry to your taste.
Sprinkle the egg with the sliced chives and vinegar, slide on top of the reserved aubergine and eat immediately.