Stuffed Aubergine Platter - Gaz Oakley

Ingredients

• 4 Aubergines, cut in half lengthways
• 1 tbs Miso Paste
• 2 tbs Maple Puree
• 3 tbs Cooking Oil
• 1 tbs Cooking Oil
• 1 Red Pepper, cubed
• 1 Courgette, cubed
• 1 Red Onion, cubed
• 1 clove Garlic, minced
• 1 Spring Rosemary, chopped fine
• 1 tbs Fresh Thyme Leaves
• Zest of 1 Orange
• 1/4 tsp Ground Cinnamon
• 1/4 tsp Ground All Spice
• 1/2 Tsp Cayenne
• 4 Tomatoes, cubed
• 4 tbs Pine Nuts
• 1 & 1/2 cups/225g Quinoa or Cous Cous, cooked
• 1 tsp Sea Salt
• 1 tsp Black Pepper
• 3 tbs Tahini
• 1/2 cup/120ml Cold Water
• Juice Half a Lemon
• Pinch Seasoning
• 1 Parsnip, Peeled
• 3 tbs Vegetable Oil
• Pinch Salt & Pepper
• Seeds from half a Pomegranate
• Handful Toasted Walnuts
• Fresh Rosemary Leaves