PT40M
Joey O'Hare's inventive miso-charred aubergine salad recipe is full of deep and complex flavours, served with spicy fermented kohlrabi, a rich tahini mayonnaise and crunchy, aromatic dukkah. To make this recipe vegan, swap the fish sauce in the ferment to light soy sauce, and use maple syrup to glaze the aubergine instead of honey.
Miso-charred aubergine, tahini mayonnaise, spicy fermented kohlrabi and dukkah