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Gallette of crispy aubergine, parmesan biscuit and spicy tomato salsa

11 September 2006

Ingredients

(serves one)

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

Method

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.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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