Miso Aubergine with Pea Purée and Pickled Radish

Ingredients by component

Miso-glazed aubergine

• 700 g aubergines
• 20 ml olive oil
• 25 g white miso
• 20 ml maple syrup
• 15 ml rice vinegar

Pea purée

• 350 g frozen peas
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Miso-glazed aubergine: Halve aubergines lengthways and score the flesh halfway down in a diamond pattern. Brush with oil and roast at 210°C for 30 minutes.
3. Miso-glazed aubergine: Mix miso, syrup and vinegar. Brush a thin layer over the tender flesh and roast for another 8–10 minutes, watching to prevent burning.
4. Pea purée: Add frozen peas to boiling water and cook for 4 minutes until tender, then drain well.
5. Pea purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Pea purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
8. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
9. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.