Very Veggie Croque

Instructions

For the aubergine chutney

1. Finely chop half the red onions. Simmer for 10 minutes in a saucepan with the balsamic vinegar, brown sugar, cider vinegar, sea salt, allspice flakes and black cumin seeds.
2. Simmer for a further 30 minutes on the stove, adding a little water so the onion doesn't burn.
3. Cut the aubergine into 1 x 1 cm cubes and cook until golden but not yet fried.
4. Add the aubergine to the onion.
5. Simmer until the liquid has reduced and both the onion and aubergine are tender.

For the zucchini slices

1. Cut the zucchini lengthways into slices about 0.5 cm thick. Place them on an oven dish lined with baking paper.
2. Then you can either smoke the zucchini and fry them with garlic oil or bake them for 10 minutes at 160° C until the vegetable is tender.

For the fried egg

1. Fry the egg, but do not cook it all the way through as it will cook more in the croquette.

For the salad

1. Mix the lemon juice, mustard seeds, olive oil and a pinch of salt.
2. Prepare a seasonal salad (we chose mustard leaf, rocket and mizuna).
3. Mix the dressing with the salad just before serving.

Build your croque

1. Cut the bread into slices and brush the outside with a little ghee.
2. Arrange 3 slices of courgette on half the bread.
3. Add 2 tablespoons of chutney.
4. Place the fried egg (half cooked) on top. Sprinkle with salt.
5. Place a second slice of bread next to it.
6. Bake for 8 minutes in a 190°C oven.
7. Sprinkle the egg with 80 g of Tête de Moine PDO. Add the salad and close the croque. We do not add the cheese before baking because it has a nice peppery touch when cold. However, you can also let it melt.

Recipe: Frank Restaurant

Picture: Vivi Pham Photography