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Stuffed Sweet White Miso Glazed Aubergine

Number of Portions
Stuffed Sweet White Miso Glazed Aubergine


- 2 large aubergines, steamed, split lengthways, peeled, pressed
- 250 grams tiger prawns (peeled and de-veined) coarsely chopped
- 2 egg whites
- 5 grams chives
- 5 grams finely Diced Ginger Root
- 10 grams finely chopped coriander
- 4 leaves Shiso
- 50 grams baby Mizuna
- 10 grams baby Coriander
- 150 grams pickled carrot “spaghetti” using Vinegar Stock Syrup
- 100 grams white Miso
- 100 grams caster Sugar
- 100 ml sake
- 100 ml Mirin
- 2 egg yolks
- Seasoning


Using a 80mm cutter, cut the cooled aubergine into 4 rounds, cut a pocket into the side of the aubergine round

Mix the prawns, egg whites, ginger, coriander and chives together with some salt and white pepper, check seasoning. Put into a piping bag, and carefully pipe into the 4 aubergine, forming “raviolis”

Place the miso, sugar, sake and mirin into a saucepan and bring to the boil with whisking, simmer for 5 minutes then allow to cool.

Add the egg yolks and strain.