Miso-Glazed Aubergine with Edamame Silk and Sesame Lace

01

Ingredients

• 2 medium aubergines, about 700 g total
• 2 tbsp neutral oil
• 1/2 tsp fine salt
• 3 tbsp white miso
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tsp tamari
• 1 tsp toasted sesame oil
• 300 g shelled frozen edamame
• 120 ml unsweetened soy milk, warmed
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 2 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tbsp plain flour
• 2 tbsp aquafaba
• 2 tbsp water
• 2 scallions, very finely sliced
• 2 tsp finely grated fresh ginger
• 3 tbsp grapeseed oil
• 1 tsp lime juice
• 12 small microgreen sprigs

02

Prepare the dish

1. Heat the oven to 210 C. Trim the aubergines and cut each lengthwise into two even batons. Score the flesh in a shallow crosshatch without cutting through the skin.
2. Brush the aubergines with neutral oil, season with salt and place cut-side down on a parchment-lined tray. Roast for 22 minutes, turn and roast 8 minutes more.
3. Whisk miso, maple syrup, rice vinegar, tamari and sesame oil. Brush half over the aubergines, roast 5 minutes, then repeat and roast until lacquered, about 5 minutes.
4. Simmer the edamame in salted water for 5 minutes. Drain, reserving 60 ml cooking water. Blend edamame, warm soy milk, olive oil and lemon juice until very smooth, adding reserved water as needed. Pass through a fine sieve and keep warm.
5. For the sesame lace, whisk both sesame seeds, flour, aquafaba and water. Spread four very thin 8 cm rounds on a silicone-lined tray and bake at 180 C for 10 to 12 minutes until dry and crisp. Cool flat.
6. Warm the grapeseed oil gently with scallions and ginger for 3 minutes without browning. Remove from heat, stir in lime juice and strain, reserving a little scallion for garnish.