Miso-glazed aubergine with coconut chilli oil
Ingredients
Fruit & Vegetables
- 2 large aubergines, split in half lengthwise and scored
- 1 dash of lemon juice
- 50g of garlic cloves, thinly sliced
- 100g of shallots, thinly sliced
- 10g of chilli flakes
Oils & Vinegars
- 4 tbsp of light olive oil, or neutral cooking oil
- 50g of sherry vinegar
- 200g of neutral oil
- 100g of toasted sesame oil
- 10g of rice wine vinegar
Spices & Dried Herbs
- fresh coriander, finely chopped
- 15g of gochujang
- 1 cinnamon stick
- 2 star anise
Speciality Ingredients
- 100g of white miso
- 10g of gochugaru
Beverages
- 150g of mirin
- 100g of water
Store Cupboard
- 50g of cane sugar
- 60g of mayonnaise
- 5g of black sesame seeds
- 5g of honey
- 40g of coconut flakes, toasted
- 5g of Lee Kum Kee Premium Mushroom Seasoning Powder
- 8g of Lee Kum Kee Premium Mushroom Seasoning Powder
Salad & Fresh Herbs
- 10g of fresh ginger, finely chopped
Cooking Sauces
- 10g of Lee Kum Kee Premium Light Soy Sauce