Recipes, re-invented from cooking shows
Miso-Glazed Aubergine with Tangy Baba Ghanoush
Prep. Time:
Baking Time:
Total Time:
PT20M
PT45M
PT1H5M
Serves:
2 servings
Ayesha created this dish for Great British Menu ™ Season 20. The smoky, tangy baba ghanoush plays beautifully against the sweet-savoury miso glaze, creating layers of umami depth. Pomegranate seeds and smoked almonds add vibrant colour and textural contrast, making this a stunning yet achievable sta...
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Ingredients
FOR THE BABA GHANOUSH: 1 large aubergine 2 tbsp tahini 1 tbsp pomegranate molasses 1 small garlic clove, crushed Juice of half a lemon Salt to taste
FOR THE GLAZED AUBERGINE: 1 large aubergine, cut into 2cm rounds 2 tbsp white miso paste 1 tbsp mirin (or honey + splash of rice vinegar) 1 tsp sesame oil
TO FINISH: 2 tbsp smoked almonds, roughly chopped Seeds from half a pomegranate A few picked parsley or coriander leaves Good olive oil
Method
MAKE THE BABA GHANOUSH: Char the whole aubergine directly over a gas flame (or under a very hot grill), turning until completely collapsed and the skin is blackened all over - about 15 minutes. Let it cool slightly, then scoop the flesh into a sieve and let it drain for 10 minutes. Blend or mash with the tahini, pomegranate molasses, garlic, and lemon juice. Season well.
GLAZE AND ROAST THE AUBERGINE ROUNDS: Heat your oven to 200°C. Mix the miso, mirin, and sesame oil. Score a crosshatch into one side of each aubergine round, brush generously with the glaze, and roast cut-side up for 25-30 minutes until golden and completely soft.
ASSEMBLE: Spread a generous spoonful of baba ghanoush on each plate. Top with the glazed aubergine rounds. Scatter over the smoked almonds and pomegranate seeds. Finish with herbs and a drizzle of olive oil.
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Instructions
MAKE THE BABA GHANOUSH:
Char the whole aubergine directly over a gas flame (or under a very hot grill), turning until completely collapsed and the skin is blackened all over - about 15 minutes. Let it cool slightly, then scoop the flesh into a sieve and let it drain for 10 minutes. Blend or mash with the tahini, pomegranate molasses, garlic, and lemon juice. Season well.
GLAZE AND ROAST THE AUBERGINE ROUNDS:
Heat your oven to 200°C. Mix the miso, mirin, and sesame oil. Score a crosshatch into one side of each aubergine round, brush generously with the glaze, and roast cut-side up for 25-30 minutes until golden and completely soft.
ASSEMBLE:
Spread a generous spoonful of baba ghanoush on each plate. Top with the glazed aubergine rounds. Scatter over the smoked almonds and pomegranate seeds. Finish with herbs and a drizzle of olive oil.
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Ingredients
FOR THE BABA GHANOUSH:
1 large aubergine
2 tbsp tahini
1 tbsp pomegranate molasses
1 small garlic clove, crushed
Juice of half a lemon
Salt to taste
FOR THE GLAZED AUBERGINE:
1 large aubergine, cut into 2cm rounds
2 tbsp white miso paste
1 tbsp mirin (or honey + splash of rice vinegar)
1 tsp sesame oil
TO FINISH:
2 tbsp smoked almonds, roughly chopped
Seeds from half a pomegranate
A few picked parsley or coriander leaves
Good olive oil
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