Frypan Miso Aubergene and Easy Peesy Mousse

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.


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.

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