The aubergine really pops in this dish from Flourish Cuisine due to the addition of zingy salad and light yogurt dressing.

Umami, sweet, salty and sour, this dish has it all. The zing of the ginger pickled red onion really lightens things up and using three different florally herbs brings a fantastic freshness to this dish.

The origin of this dish is actually from miso blackened cod that I used to prepare for the guests, once they tired it, it was always requested a second time during the week. The marinade was make with sake, butter, sugar and miso paste and it charred wonderfully under the grill.

This version is much more light and simple but you still get those beautiful salty and sweet flavours from the miso marinade. Serve this with your favourite chilli oil if you have it to counteract the coolness of the zesty yogurt sauce.

This makes a fabulous starter or double or triple the recipe for a large tasty sharing salad.

1 HOUR. SERVES 2.

INGREDIENTS

1 aubergine

1 tbs miso paste

1 tbs soy sauce

1 tbs apple cider vinegar

1 tbs brown sugar

2 tbs mirin

2 tbs sesame oil or olive oil

S&P

3 tbs vegan greek or plain yogurt

2 tbs finely chopped parsley

1 lime juiced

1 garlic clove, minced

S&P

1/2 red onion

1 lemon juiced

2 tbs apple cider vinegar

1 tbs sugar

1 tsp salt

thumb size piece of ginger, minced

mint

parsley

coriander

lime wedges

toasted sesame seeds

METHOD

•           Preheat the oven to 450F/220C. In a mixing bowl add the miso, soy, apple cider vinegar, brown sugar, mirin, oil and S&P, mix well. Slice the aubergine into six long wedges. Add them to the bowl and massage them with the marinade.

•           Line a baking tray with baking paper and lay out the wedges, drizzling any left over marinade on top of the aubergines. Roast in the oven for 30 minutes until golden brown and slightly charred. Take out and let cool.

•           Finely slice the red onion. Add it to a jar with the lemon juice, vinegar, sugar salt and ginger. Seal with lid and shake. Leave for at least 30 minutes.

•           Add the yogurt to a bowl, mix in parsley, lime garlic and seasoning. Taste and add more lime if you think it needs it.

•           To plate lay the cooled aubergine wedges on two plates. Dollop over the lime yogurt and scatter over the pickled red onion.

•           Scatter over herbs like mint, coriander and parsley. Add some toasted sesame seeds if you have them. Serve with wedges of lime and chilli oil if you have it.

Flourish Cuisine