Aubergines - Two Ways!
Aubergines - Two Ways...Miso and Deep Fried Aubergines and Aubergine Parmigiana. Drawing inspiration from Japan and Italy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Grater
- Baking dish
- Oven
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Slotted spoon
- Spatula
- Measuring spoon
- Measuring cup
- Paper towel
Ingredients
- 200g white miso paste
- 150g caster sugar
- 70ml sake
- 70ml mirin
- 4 baby aubergine, quartered
- Vegetable oil to fry
- Toasted sesame seeds
- Chilli fonds
- Leek, julienned & deep fried to serve
- 1 large aubergine, sliced lengthways
- 25ml olive oil
- Salt
- pepper
- 25g grated parmesan
- 2 balls of mozzarella
- A small bunch of basil leaves
- 400g tin chopped tomatoes
- 2 cloves of garlic, crushed
- 50ml olive oil
- 1 small bunch basil, shredded
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