Ingredients
For the miso brinjal
1 Brinjal, cut length-wise
80ml Miso paste
60ml Sesame oil
10ml Rice wine vinegar
For the sauce
90ml Crunchy peanut butter, softened
6 Limes, juiced
4 Red chillies, finely chopped
60ml Tamari paste
2 Garlic cloves, minced
For the vegetables
2 Red peppers, roasted and sliced
10 Zucchinis, sliced in battons
400g Quinoa, cooked
100g Shimeji mushrooms, slightly broken apart if need be
3 Shallots, thinly sliced
30ml Olive oil
10ml Butter
6 Radishes, thinly sliced
100g Pine nuts, roasted
250ml Purple cabbage, chiffonade
80g Mixed baby carrots, stems on
30ml Butter
5ml Olive oil
Instructions
METHOD FOR THE SAUCE
Mix the ingredients together thoroughly and set aside.
METHOD FOR THE MISO BRINJAL
Mix the miso paste, sesame oil and rice wine vinegar together well.
Roast the aubergines for 20 minutes, then brush with the miso mix and roast for another 5-8 minutes.
METHOD FOR THE VEGETABLES
If you have a gas hob, place the red peppers directly on two of the gas burners, keeping on turning it with tongs and letting it roast until it’s slightly blackened. Remove and place in a plastic bag to let it sweat, remove and peel. Then slice in strips.
Grill the zucchini in a smoking hot griddle pan, to get the grid marks.
Pan fry the shimeji mushrooms and the sliced shallots together with oil and butter.
Thinly slice the radishes with a mandolin and set aside.
Chiffonade the purple cabbage and set aside.
Add the butter and olive oil to a pan and let the butter melt. Sauté the carrots at a
very high heat until cooked, but still al dente. Remove and set aside.
TO SERVE
Spread the peanut sauce at the bottom of the bowl, going up the sides slightly. Divide into sections and start placing all the ingredients on top of the sauce: Miso brinjal, followed with shimeji mushroom mix, carrots, red peppers, fresh sliced radishes, zucchini, purple cabbage and quinoa. Sprinkle with the pine nuts and top with micro herbs.
Serves 4.
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