Aubergine Clafoutis

This entry for The Egg Award 2013  is a collaberation between a home cook Sascha Grierson, owner of Hugh Grierson Organic and a chef, Tim Dover owner of The Roost in Bridge of Earn, Perthshire.

You can find details on entering a recipe for The Egg Award 2013 by clicking on this link.

Sascha's story.....

About 4 years ago I met Tim Dover at an industry get together. Tim and his wife Anna had just moved to Bridge of Earn and taken over the village coffee shop, The Roost. Their decision was a brave one – customers probably weren’t ready for Tim’s style of food and over the last few years they have quietly worked hard and changed the expectations of this charming corner of Perthshire. They have won awards and have appeared on TV and are now a destination in their own right. Tim has religiously bought eggs from us since his beginnings there for all his restaurant and baking needs. It seemed like a logical thing to co-enter the egg awards.

Hugh Grierson Organic eggs are free range organic, produced to Soil Association standards, the highest standards of animal welfare for laying hens in the UK. Our ethos in our business is always to aim high and make animal welfare a top priority. Our birds go outside every day during daylight hours foraging on grasses and insects in a natural manner. This has the happy side effect of producing a great tasting egg with a naturally yellow yolk. We feed our hens on as much of our own home grown wheat as we can thus lowering the environmental impact of our eggs.

We talked about entering puddings but Anna suggested this. Its a recipe you can make in 30 mins and makes a great family meal. If you're Tim you’ll probably spend a little longer over it!

Aubergine Clafoutis

Feeds 4 to 6

Ingredients

2 onions thinly sliced

25g butter

1 tablespoon of oil

4 x aubergines peeled and diced

Sascha's Aubergine Clafoutis

1 desertspoon of wild garlic pesto,

or 1 crushed garlic clove and a handful of chopped parsley or dill

4 eggs, beaten

200ml organic milk

1 desertspoon of wild garlic pesto

Method

Tim's Aubergine Clafoutis

Saute the onion in butter and oil, add the aubergine, 
cover and sweat for 5-10 mins If using a  garlic clove 
add at this stage.

Tip into a baking dish.

Beat eggs and milk, add herbs or pesto and pour over 
the aubergine and onion mixture

Bake for 30 mins at 180C or until there is no wobble in 
the centre and the top is brown

Serve with crusty bread and salad