Roasted black figs and aubergines with dates recipe
 This is a simple recipe with lots of flavour. It makes a great tapas or mezze dish and it also works well as a starter. 1 tbsp white miso paste 1 tbsp mirin1 tbsp vegetable oil 3 black figs, cut into quarters 4 small finger aubergines, halved2 tbsp sesame seeds 1 tbsp white miso paste 1 tbsp mirin 1 tbsp vegetable oil 3 black figs, cut into quarters 4 small finger aubergines, halved 2 tbsp sesame seeds 1 tbsp raisins2 tbsp olive oil2 tbsp sherry vinegar1 tbsp baby capers 1 tbsp raisins 2 tbsp olive oil 2 tbsp sherry vinegar 1 tbsp baby capers 10 soft, pitted dates 6 Medjool dates, cut in half lengthways handful of rocket and watercress2 tbsp toasted pine nuts 10 soft, pitted dates 6 Medjool dates, cut in half lengthways handful of rocket and watercress 2 tbsp toasted pine nuts Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the miso, mirin and oil together in a small bowl. Place the figs and aubergines on a baking tray and spoon over the mirin mixture. Stir to coat the figs and aubergines in the oil and sprinkle with the sesame seeds. Roast for 20 minutes. For the vinaigrette, cover the raisins in hot water. Leave to soak until the raisins are plump and then drain thoroughly. Whisk the oil, sherry vinegar and capers together in a small bowl and stir in the raisins. Place the pitted dates in a blender and add a small amount of water. Blend until a smooth paste is formed, adding more water if needed. To serve, spoon some date purée onto two plates. Spoon over a little of the caper and raisin vinaigrette. Add some roasted figs and aubergines on top and scatter over the Medjool dates. Dress the rocket and watercress with the remaining vinaigrette and add this to the plates. Sprinkle over the pine nuts and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the miso, mirin and oil together in a small bowl. Place the figs and aubergines on a baking tray and spoon over the mirin mixture. Stir to coat the figs and aubergines in the oil and sprinkle with the sesame seeds. Roast for 20 minutes. Mix the miso, mirin and oil together in a small bowl. Place the figs and aubergines on a baking tray and spoon over the mirin mixture. Stir to coat the figs and aubergines in the oil and sprinkle with the sesame seeds. Roast for 20 minutes. For the vinaigrette, cover the raisins in hot water. Leave to soak until the raisins are plump and then drain thoroughly. Whisk the oil, sherry vinegar and capers together in a small bowl and stir in the raisins. For the vinaigrette, cover the raisins in hot water. Leave to soak until the raisins are plump and then drain thoroughly. Whisk the oil, sherry vinegar and capers together in a small bowl and stir in the raisins. Place the pitted dates in a blender and add a small amount of water. Blend until a smooth paste is formed, adding more water if needed. Place the pitted dates in a blender and add a small amount of water. Blend until a smooth paste is formed, adding more water if needed. To serve, spoon some date purée onto two plates. Spoon over a little of the caper and raisin vinaigrette. Add some roasted figs and aubergines on top and scatter over the Medjool dates. Dress the rocket and watercress with the remaining vinaigrette and add this to the plates. Sprinkle over the pine nuts and serve immediately. To serve, spoon some date purée onto two plates. Spoon over a little of the caper and raisin vinaigrette. Add some roasted figs and aubergines on top and scatter over the Medjool dates. Dress the rocket and watercress with the remaining vinaigrette and add this to the plates. Sprinkle over the pine nuts and serve immediately.