Burnt Eggplant with Garlic Miso and Smoked Trout Roe.
Sergio Pereraʼs Burnt Eggplant with Garlic Miso and Smoked Trout Roe. recipe tastes incredible. See ingredients & method below.
What’s not to love about some smokey and creamy dip made from luscious eggplants!?
I kick this one up with some trout roe for an extra pop. Literally and figuratively. The brininess of the sea from the roe when paired with a bit of umami-rich
miso takes this dip to another level. The pop from the delicious pearls gives it a great texture.
miso takes this dip to another level. The pop from the delicious pearls gives it a great texture.
Pairs with
Cooking time
Serves
Difficulty
Ingredients
- 3 large eggplants
- 80 ml tahini (sesame seed paste, raw or roasted or cashew butter)
- 8 g ginger (grated)
- 2 garlic cloves (minced)
- 1 tbsp yellow or white miso (heaped)
- 15 ml coconut aminos
- 15 ml rice vinegar
- 1 tsp sesame oil (toasted or untoasted)
- 2 tsp maple syrup (plus more to taste)
- 30-45 ml water (plus more to taste)
- Pinch of sea salt
Method
- Start by poking a few holes into the eggplants using a skewer. This will prevent the eggplants from exploding when charring them.
- Place the eggplants onto a grill or cast iron skillet set on medium-high heat, and allow them to burn all around.
The constant heat will burn the outside but steam the inside while giving the eggplant a nice smoky flavour. (I also personally like putting directly onto the flame of a stovetop which gives it even more of a smokiness.) This should take about 10-15 minutes. - Check the eggplants to see if they're cooked by inserting a skewer into them. You'll know they are done when the skewer punctures through easily.
- Remove them from the heat and allow them to rest in a colander set over a bowl and covered with plastic to steam. Allow them to cool for 10 minutes then peel off the burnt skin and discard.
- Once they are peeled and clean, place back in a colander and allow more of the water to drain for at least 20 minutes.
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In a bowl, combine tahini, grated ginger, minced garlic, miso paste, coconut aminos, rice vinegar, sesame oil, maple syrup, and water.
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Mix well until smooth and creamy. Adjust the consistency by adding more water if needed.
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Taste and adjust the seasoning by adding more coconut aminos, maple syrup, or salt to suit your preference.
- Remove the eggplant from the colander and carefully pat dry to remove any moisture.
- Put the eggplant on a shallow plate and flatten it out by making a few slits lengthwise.
- Drizzle over the eggplant followed by the salmon roe, chives, zest and a drizzle of extra virgin olive oil.
- Goes beautifully with crackers or crusty bread.
...And that's it, enjoy!
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