Coal Roasted Aubergine, Red Miso, Feta, Toasted Cashew Recipe

Prepare aubergines

Wash and dry the aubergines. Trim the stem ends. Using a sharp knife, make three lengthwise shallow slashes through the skin of each aubergine to help heat penetrate and release steam.

Oil and season

Brush each aubergine all over with 1 tablespoon olive oil (divide 2 tbsp between them). Sprinkle both sides with the sea salt and black pepper, rubbing lightly so oil and seasoning adhere.

Coal-roasting method (stovetop or grill)

For intense 'coal' roast: preheat a heavy cast-iron skillet or grill to high until smoking. Place aubergines directly over the hot surface (or over the grill grates). Cook, turning every 4–6 minutes with tongs, until the skin is deeply charred and the flesh collapses — about 20–30 minutes depending on size. If using an open flame or gas, you may char small areas directly over the flame for smoky black blisters. For oven method: roast at 220°C / 430°F on a baking sheet for 45–60 minutes until very soft and blistered.

Steam & cool

When the aubergines are thoroughly soft and charred, transfer to a bowl and cover with a plate or clingfilm for 10 minutes to steam — this loosens the flesh for easy scooping.

Scoop flesh

Uncover and carefully split each aubergine lengthwise. Using a spoon, scoop the smoky flesh into a sieve or colander set over a bowl to drain excess liquid for 5 minutes. If you prefer chunkier presentation, reserve some larger pieces; for a smoother texture, lightly mash the flesh with a fork.

While aubergines are roasting, whisk together the red miso paste, rice vinegar, mirin, soy sauce, honey or maple, and warm water in a small bowl until smooth. Slowly drizzle in the neutral oil while whisking to emulsify into a glossy dressing. Taste and adjust: add more vinegar for brightness, or a splash more water to loosen if too thick.

Reserve about 2 tablespoons of the dressing to drizzle over finished plates. Fold the remaining dressing gently through the drained and mashed aubergine flesh until evenly coated but still slightly textured.

Toast cashews

Heat a small dry skillet over medium heat. Add the raw cashews and toast, stirring frequently, until fragrant and beginning to color, 4–6 minutes. Remove immediately to a plate to cool. Once cool, roughly chop or crush half for larger bites and pulse-fine the other half for a coarse crumb — this provides mixed texture.

Assemble components

Gently fold two-thirds of the chopped/crumbled cashews and most of the crumbled feta through the dressed aubergine flesh, reserving some feta and cashew for garnish. Add lemon zest and 1 teaspoon lemon juice to brighten, tasting and adding more lemon if desired. If using, stir in the toasted sesame seeds and a light pinch of smoked paprika for a smoky-sweet lift.

Serve

Spoon the dressed aubergine mixture onto a serving platter or individual plates. Scatter the reserved crumbled feta and chopped cashews on top for contrast. Drizzle the reserved 2 tablespoons of miso dressing over the finished dish, sprinkle the sliced chives, and finish with a light grind of black pepper. Serve warm or at room temperature.