Grilled aubergine with miso vinaigrette recipe
Grilled aubergine with miso vinaigrette and pickled plums This recipe is a restaurant-style dish that you can recreate at home and is essentially an easy and tasty salad. 400ml/14fl oz rice vinegar200ml/7fl oz cider vinegar400g/14oz brown sugar 100g/3½oz sea saltgood pinch fennel seeds 1–2 cinnamon sticks 2 bay leaves 2 springs fresh thyme, leaves only freshly ground black pepper12 plums, stones removed and cut Into eighths 400ml/14fl oz rice vinegar 200ml/7fl oz cider vinegar 400g/14oz brown sugar 100g/3½oz sea salt good pinch fennel seeds 1–2 cinnamon sticks 2 bay leaves 2 springs fresh thyme, leaves only freshly ground black pepper 12 plums, stones removed and cut Into eighths 1 litre/1¾ pints cider vinegar large handful fig leaves, washed, cleaned and dried 1 litre/1¾ pints cider vinegar large handful fig leaves, washed, cleaned and dried 1 aubergine, sliced into 6–8 discs2 tbsp rapeseed oil, plus extra for drizzling50g/1¾oz miso paste30ml/1fl oz fig leaf vinegar (see above)150g/5½oz pickled button mushrooms, drained and sliced in half150g/5½oz girolle mushrooms2–3 pickled plums (see above)100g/3½oz hazelnuts, toasted2 figs (optional), cut into eighthsselection soft herbs, such as fresh flatleaf parsley, coriander, basil and chervil or edible flowerssalt and freshly ground black pepper 1 aubergine, sliced into 6–8 discs 2 tbsp rapeseed oil, plus extra for drizzling 50g/1¾oz miso paste 30ml/1fl oz fig leaf vinegar (see above) 150g/5½oz pickled button mushrooms, drained and sliced in half 150g/5½oz girolle mushrooms 2–3 pickled plums (see above) 100g/3½oz hazelnuts, toasted 2 figs (optional), cut into eighths selection soft herbs, such as fresh flatleaf parsley, coriander, basil and chervil or edible flowers salt and freshly ground black pepper Method To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. Recipe tips Mushrooms are bang on in season right now and can be pickled yourself, or shop-bought pickled button mushrooms are great. This is an interesting, umami-filled dish that will blow your guests minds at dinner parties and it is something that can be made in advance. It would work on its own as a vegan starter or main course or would be a perfect side dish for BBQ’d meats as well. The pickled plums will keep for up to 6 months and certainly for the whole winter. They are great to go back to time and time again to give a dish that little bit of a lift in the dark, cold months. The fig leaf vinegar will keep forever and is an ingredient to go back to repeatedly for sauces, dressings or even pouring a splash over blackberry sorbet – it is a unique and wonderful sweet treat.