Miso Aubergine Steaks

Published: 10 Jun 2021
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Aubergines grill beautifully, whether in an oven or on the BBQ, and they are plentiful in summer. This simple-to-make recipe by Alain James Grech of Chef’s Table won’t take much time and adds a flavour to your summer table that is truly unique!

Serves 2

INGREDIENTS:

1 Aubergine medium size

1 tbsp  miso paste

1 tbsp  rice vinegar

1 tbsp sugar

1 tsp yuzu

1 tbsp sesame oil

2 tbsp vegetable oil for frying

Spring onions or watercress and toasted sesame seeds for garnish

Salt and Pepper

METHOD:

Cut Aubergine in half and score deeply. Fry on the flesh side for 5 minutes in vegetable oil, flip and cook for 5 minutes on the skin side. Prepare sauce in a small bowl by adding miso paste, rice vinegar, sugar, yuzu and sesame oil. Mix ingredients until you get a smooth paste.

Brush paste on the flesh side of the aubergine and grill at 160 degrees or in BBQ until the paste is nicely caramelised.

For presentation, get a bit rustic and serve on a board. Add salt and pepper and garnish with parsley or spring onions. (for a creative touch, serve with wild mushrooms lightly fried in butter)

Georges’ Favourite

Wine Pairing

2019 MEDINA GELLEWZA, I.G.T. MALTESE ISLANDS
Miso, the thick, deeply savoury paste with toasty salty-sweet richness dictates the wine choices. And, a fruity, vibrant one like Delicata’s lighter red Gellewza is a winner. The contrast between the mellow umami flavours of the dish and the wine’s nice plum and cherry fruit flavours is delish! This red has a gentle yet broad palate with supple tannins and, above all, an intriguing hallmark of liquorish. Drink cellar cool.