Elevate the humble aubergine to a level of fine dining with this recipe by BOCA’s Matthjis Stinnisen
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Cut the aubergines in half, lengthways. Using a small knife, make 1cm deep diagonal cuts in the flesh of the aubergines from left and right so you will have 2cm squares.
Thinly slice the garlic then place the slices in the cuts of the aubergine (approx. 8 slices per aubergine).
Then pick the rosemary and thyme leaves and stick them in the aubergines.
Place the aubergine halves on a sheet of aluminium foil, drizzle generously with olive oil followed by a generous pinch of salt. Wrap the aubergines in the foil and place in the oven for approx. 20-30 minutes until completely soft. Remove from the oven and leave aside to cool inside the foil.
To make the coffee and passion fruit glaze, peel and finely chop the ginger. Add the passion fruit pulp, brewed coffee and brown sugar to a pan and place over medium heat. Allow it to simmer until you are left with 120ml of glaze.
For the yuzu and labneh mayo, place the egg white, rice vinegar, yuzu, labneh, sugar syrup, and two pinches of salt in a blender. Blitz for a few seconds. Slowly add the sunflower oil while the blender is running to create an emulsion. Once combined strain the mixture through a sieve.
For the bread and tahina chips, place the all-purpose flour, rye flour, yeast, pinch of salt and sourdough in a stand mixer. Add 250ml water and tahina and process it for 5-7 minutes.
Remove the dough from the mixer and place it in a bowl to proof at room temperature for approx. 30 minutes.
Spread the dough thinly on a baking sheet, sprinkle with the cumin seeds then bake in the oven until golden brown.
For the miso gel, add 100ml of water along with the miso and ½ tbsp caster sugar to a small pot placed over a medium heat. Bring it to boil If need be; you can add a little more water or miso to achieve a purée-like texture. Add the lemon juice to taste.
For the marinated figs, slice the vanilla pod lengthways and scrape out the seeds. Place the seeds in a pan together with the remaining caster sugar, 400ml water, citric acid and star anise. Heat the mixture until all the sugar and citric acid has dissolved. Remove from the heat.
Slice the figs into quarters. Add them to the mixture and leave it to cool to room temperature then place it in the refrigerator until completely chilled.
Preheat the oven on 200°C, gas mark 6. Place the aubergines on a baking sheet then drizzle with the glaze. Roast in the oven until it starts to caramelise (approx. for 4 minutes).
Place one aubergine half on a plate and dot with the miso gel and mayo. Place the bread chips upright in the aubergine. Place pieces of the marinated fig on the aubergine. Repeat with the remaining halves. Sprinkle with the microgreens and edible flowers, and serve.
