Weekend meal inspiration by Ash Smith, Executive Chef, Traverse Alpine Group
Frypan Miso Aubergene
This an awesome burger filling, diced up and thrown through a salad or grilled with some Tofu and a fried egg for breakfast.
4 medium sized black eggplants, scored crisscross
generous pinch of sea salt flakes
2 tablespoons mirin
2 tablespoons cooking sake
2 tablespoons raw sugar
1 tablespoon Shiaoxing wine
1 tablespoon sesame oil
1 teaspoon finely grated ginger
80g white miso paste
white and black sesame seeds, finely sliced chives, micro herb – to garnish
Fire your bbq up.
Cut the eggplants in half, length wise and score the exposed flesh criss cross like a diamond.
Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on the bbq. Bring to a gentle boil, stirring constantly. Remove from heat.
Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants and char on the bbq until tender making sure you baste the aubergine a few more times to get great caramelised flavour.
Finish up and demolish some chilli chargrilled pinapple and a super simple dark chocolate mousse.
EASY PEESY MOUSSE
265 grams (9.35 ounces) dark chocolate (70% cocoa solids) chopped
240 grams (1 cup) water
Pinch sea salt
Few Grinds of cardamom or exchange some of the water for a shot of coffee.
Place all the ingredients in a stainless steel bowl & gently melt over a pot of simmering water.
Take the bowl off the heat and whisk until the chocolate starts to set. Pour into a container and its done.
Quarter a fresh pineapple, skin and all. Dust with raw sugar and a bit of grated chilli and throw it on the bbq. Turn turn until caramelised and lush and you’re happy days. Chocolate mousse on the side. Life is good.
