50g thinly sliced aubergine
25g grated fresh Parmesan
12g unsalted butter
25g mixed leaves
1fl oz vinaigrette infused with basil
12g plain flour
1 egg yolk
For the dressing 2 fl oz tomato sauce thin
12g black olives diced small
½fl oz balsamic vinegar
Mix these together
Pass aubergines through seasoned flour. Deep fry for 1½-2 minutes until crispy. Drain.
Mix butter Parmesan flour and egg yolk to form a paste.
Roll in to hazelnut-sized balls and place on lightly greased baking tray. Pat down. Bake in a hot oven until crisp and golden. Place on a cooling-wire.
To assemble place a few leaves on plate. Toss rest of leaves in basil vinaigrette. Place a disc of aubergine on leaves. Build up layers with rest of leaves aubergine and Parmesan biscuits.
Drizzle plate with tomato salsa dressing.