Miso Glazed Aubergine with spiced pumpkin and cavolo nero – pair with Proper Job, IPA.
The perfect beer style for dishes with any hint of spice.
Ingredients
2 whole aubergines halved
30ml olive oil
50g maple syrup
20ml soy
1/2 teaspoon of miso paste
Juice of one lemon
1 table spoon sea salt
200g cavolo nero
1 tsp salt
30ml olive oil
Method
- Crisscross the aubergine halves on the flesh side, season with salt and cover in oil.
- Roast in a 200 degree oven for 15 minutes. Meanwhile put the maple syrup, soy, miso and lemon in a pan and warm. Once warmed add this to the aubergine flesh and turn them over for 5 minutes in the oven.
- Trim and chop the cavalo nero. Put it in a saucepan with a tiny bit of water in the bottom, and a close fitting lid. Steam for 1 minute, then take the lid off, add oil and salt and lightly sauté.
- Arrange all the elements on a plate and spoon over some off the cooking liquid from the aubergine.
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