CHARGRILLED CARROTS, BURNT AUBERGINE & MISO, WALNUT PESTO
INGREDIENTS (Serves 4)
FOR THE CHARRED AUBERGINE AND MISO:
25g white miso paste
1 shallot, finely sliced
3 garlic cloves, crushed
FOR THE WALNUT PESTO:
100g flat leaf parsley, picked & washed
2 garlic cloves, crushed
25g walnuts, roasted
Extra virgin olive oil
FOR THE CARROTS:
10-12 carrots with tops (medium size, 12-15cm in length)
Prick the aubergines with a fork and roast in a hot oven, turning regularly until the skin has charred. ORemove from the oven and place into a bowl, cling film and leave to cool.
Sweat the shallots and garlic in a pan for five minutes, before adding the miso paste and cooking for a further two minutes.
Cut open the aubergines and scrape out the flesh, discarding the skins. Add the aubergine flesh to the pan and cook over a medium heat for another five minutes. Blend the mixture to a smooth purée, check the seasoning & adjust if necessary.
Place all the ingredients for the walnut pesto into a blender and blitz coarsely, adding a little extra virgin olive oil to bind the mix together.
Remove the carrot tops and set aside. Blanch the carrots in boiling water until just cooked (they should retain their bite still). Heat the butter in a pan until foaming, add the carrots and roast until evenly caramelized.
To serve, add a couple of spoonfuls of the aubergine & miso purée onto each plate, arrange 2-3 carrots on top, drizzle with the walnut pesto and garnish with the carrot tops.DOWNLOAD RECIPE