Roast aubergine with a mushroom fricasse

(serves 2)

• 1 large aubergine (approximately 400g)
• 40g dried porcini mushrooms
• 60 oyster mushrooms
• 50g leek
• 15g garlic
• 5g thyme
• 40g butter
• 60ml olive oil
• 160g asparagus
• 6 cherry tomatoes
• 2 quail eggs
• 6 shallots
• 10g sugar
• 40ml brandy
• 50ml cream
• 200ml mushroom stock
• 4tbs red wine
• 2 petit salad bouquets
• salt and pepper

Marinade the dried mushrooms overnight, covered with water.

Reduce the red wine with a sprig of thyme and mushroom stock to one-fourth and keep warm for service. Cut the aubergine in half lengthways and score the cut sides 1cm deep; put on a roasting tray and sprinkle well with olive oil, chopped garlic, salt, fresh cracked pepper and thyme. Roast in a 180°C oven for about 15 minutes.

Remove from heat and leave to cool. Scoop the flesh from the cooked aubergines and chop up finely.

Also finely chop the leek and sweat in the butter with the remaining garlic. Add both mushrooms and thyme, flame with the brandy and simmer for about three minutes. Add the chopped aubergine flesh and set aside in a warm place.

Sweat the shallots and roast for five minutes. Lightly butter the asparagus and cherry tomatoes, season to taste and grill on all sides, turning frequently.

In a saucepan with simmering water and some vinegar soft poach the quail eggs for about two to three minutes, remove from heat and drain on kitchen paper.

To serve

Warm the aubergine and garnishes under the grill, spoon some of the mushroom fricasse on the bottom of the plate, place the aubergine on top and fill in with the remaining mushroom fricassee. Add the asparagus petit salad bouquets and quail egg, season with herb salt and cracked pepper and alternate the roast shallots and grilled cherry tomatoes around the aubergine.

Finish by spooning some of the warm reduction and serve.