Ingredients
- 2 eggplants
- 2 tbsp white miso
- 2 tbsp water
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 3 tbsp white sesame seeds
- 200 g oyster mushrooms
- 2 heads of pak choi
- Fresh shiso leaves
- Neutral oil, for roasting and frying
- Salt to taste
- Vini Umami
Method
Heat the oven to 200°C. Halve the eggplants lengthwise, rub with a little oil and salt, and roast cut-side down for 25–30 minutes until soft
Whisk the miso, water, honey and ginger into a smooth glaze
Toast the sesame seeds in a dry pan until lightly golden
Turn the eggplants through the glaze until fully coated, then return them to the oven for 5–8 minutes, until the glaze is sticky and coloured
Roll the glazed eggplants through the toasted sesame seeds
Tear the oyster mushrooms into strips and fry in a hot pan with a little oil until golden and crisp at the edges and season with salt
Quarter the pak choi and stir-fry over very high heat for 1–2 minutes, so it chars slightly but stays crunchy
Arrange the eggplant, oyster mushrooms and pak choi on a plate, tuck in the fresh shiso leaves and finish with a big spoonful of Vini Umami