Fire Roasted Aubergine Recipe

Prepare Aubergines

Preheat the oven to 220°C (430°F) with the grill/broil element on if available. Rinse and pat dry the aubergines. Trim the stems and slice each aubergine in half lengthwise. Using a sharp knife, score the flesh in a diamond pattern about 1cm apart, cutting shallowly without piercing the skin.

Season & Oil

Brush the cut surfaces with 1 tablespoon neutral oil and season lightly with a little of the black pepper. Place aubergine halves cut-side up on a baking tray lined with foil or parchment.

Roast

Roast the aubergines in the preheated oven for 25–30 minutes until the flesh is very soft and edges are charred. If your oven has a grill/broil, switch to high for the last 3–5 minutes to encourage fire-roasted charring.

Make Miso Glaze

While aubergines roast, whisk together white miso, soy/tamari, mirin and maple syrup in a small bowl until smooth. Add remaining 1 tablespoon oil and remaining black pepper; adjust sweetness/salt to taste.

Glaze & Finish

Remove aubergines from oven. Spoon or brush the miso glaze over the cut surfaces, spreading to fill the scored grooves. Return to the oven and grill/broil for 2–4 minutes until the glaze is bubbling and slightly caramelized. Allow to rest 5 minutes before serving.

While aubergines roast, rinse the wild rice under cold water. In a medium saucepan bring the vegetable stock (or water), salt and olive oil to a boil. Add the wild rice, reduce heat to low, cover and simmer for 35–45 minutes until grains have split and are tender but still have bite. Drain any excess liquid and fluff with a fork. Keep warm.

Preheat a small skillet over medium heat. Add walnuts, maple syrup and brown sugar; toss to coat. Cook, stirring constantly, for 4–6 minutes until syrup thickens and walnuts are glossy and sugar has mostly melted. Spread on parchment to cool and sprinkle with sea salt and a pinch of black pepper. Break into smaller pieces once cool.

In a small bowl or jar whisk together yuzu juice, olive oil, rice vinegar, sesame oil (if using), salt and pepper until emulsified. Taste and adjust acidity or salt.

Coarsely chop the soft herbs if large; combine herbs and baby greens in a bowl. Toss lightly with just enough dressing to coat (reserve extra dressing for guests).

Spoon a bed of warm wild rice onto each plate (about 1/2 cup per serving). Place one roasted aubergine half on top of the rice or slice aubergine into thick slices and fan over the rice if preferred.

Scatter the soft herb salad alongside or over the aubergine. Sprinkle candied walnuts across the dish for crunch. Finish with yuzu zest, toasted sesame seeds, sliced scallions and microgreens if using. Drizzle a little neutral oil over the aubergine for sheen.

Serve immediately while aubergine and rice are warm. Offer any remaining dressing on the side.