2 long aubergines (eggplants), about 250g (9oz) each
50ml (3½ tbsp) olive oil
salt
groundnut oil, to deep-fry
4 large eggs
20g (⅔oz) curly parsley leaves, washed and well dried
With a very sharp knife, cut the aubergines lengthways into 4 – 5 mm (¼in) thick slices, discarding the outer slices. Place the aubergine slices in a dish, brush with the olive oil and salt lightly.
Heat a griddle pan until very hot. Add 3 or 4 aubergine slices and cook for 1 minute, then give them a quarter-turn and cook for another minute to mark a grid lattice pattern. Turn the slices over and repeat on the other side. Put them in a dish lined with greaseproof paper and keep warm.
Heat the groundnut oil in a heavy-based, deep saucepan and deep-fry the eggs to your liking (see Crunchy fried eggs). Drain on kitchen paper.
Lower the temperature of the oil slightly to 160°C/350ºF, drop in the parsley, stir with a slotted spoon and deep-fry for 1 minute until very crisp. Remove with the spoon and drain on kitchen paper.
Arrange the aubergine slices like little nests on 4 plates. Put a fried egg in each cavity and scatter with fried parsley. Serve immediately.