Aubergines – Two Ways!
Aubergines - Two Ways...Miso and Deep Fried Aubergines and Aubergine Parmigiana. Drawing inspiration from Japan and Italy and showing veg only dishes do not need to be dull!
Ingredients
Miso sauce
- 200g white miso paste
- 150g caster sugar
- 70ml sake
- 70ml mirin
Aubergines
- 4 baby aubergine, quartered
- Vegetable oil to fry
- Toasted sesame seeds
- Chilli fonds
- Leek, julienned & deep fried to serve
Aubergine Parmigiana
- 1 large aubergine, sliced lengthways
- 25ml olive oil
- Salt and pepper
- 25g grated parmesan
- 2 balls of mozzarella
- A small bunch of basil leaves
Sauce
- 400g tin chopped tomatoes
- 2 cloves of garlic, crushed
- 50ml olive oil
- Salt and pepper
- 1 small bunch basil, shredded
To serve – grated parmesan
Method
Miso and Deep Fried Aubergines
- Place all of the ingredients in a pan for the miso glaze, bring to the boil, and then take off the heat.
- Meanwhile, deep fry the aubergines until they are crispy, and season them with sea salt.
- Mix in 2 tbsp of the miso sauce.
Aubergine Parmigiana
- Pan fry the aubergine slices in oil until they are crispy, then pop them onto a tray. Sprinkle over some of the basil, season, cover in mozzarella and parmesan, and then grill for 2-3 minutes.
- Place all of the sauce ingredients into a pan, bring to the boil, then simmer for 5 minutes.
- Spoon the sauce onto a plate, top with the aubergines and grate over more parmesan. Finish by drizzling in olive oil.
Ingredients
Miso sauce
- 200g white miso paste
- 150g caster sugar
- 70ml sake
- 70ml mirin
Aubergines
- 4 baby aubergine, quartered
- Vegetable oil to fry
- Toasted sesame seeds
- Chilli fonds
- Leek, julienned & deep fried to serve
Aubergine Parmigiana
- 1 large aubergine, sliced lengthways
- 25ml olive oil
- Salt and pepper
- 25g grated parmesan
- 2 balls of mozzarella
- A small bunch of basil leaves
Sauce
- 400g tin chopped tomatoes
- 2 cloves of garlic, crushed
- 50ml olive oil
- Salt and pepper
- 1 small bunch basil, shredded
To serve – grated parmesan
Method
Miso and Deep Fried Aubergines
- Place all of the ingredients in a pan for the miso glaze, bring to the boil, and then take off the heat.
- Meanwhile, deep fry the aubergines until they are crispy, and season them with sea salt.
- Mix in 2 tbsp of the miso sauce.
Aubergine Parmigiana
- Pan fry the aubergine slices in oil until they are crispy, then pop them onto a tray. Sprinkle over some of the basil, season, cover in mozzarella and parmesan, and then grill for 2-3 minutes.
- Place all of the sauce ingredients into a pan, bring to the boil, then simmer for 5 minutes.
- Spoon the sauce onto a plate, top with the aubergines and grate over more parmesan. Finish by drizzling in olive oil.
