Equipment
Ingredients
Quick-Pickled Plums
- 200 g red plums, pitted and sliced into wedges
- 100 ml rice vinegar
- 100 ml water
- 30 g granulated sugar
- 5 g kosher salt
Aubergine & Mushrooms
- 600 g aubergine, halved lengthwise
- 150 g shiitake mushrooms, stems removed
- 45 ml olive oil
- 10 g kosher salt
Miso Vinaigrette
- 30 g white miso paste
- 15 ml tamari
- 15 ml toasted sesame oil
- 15 ml mirin
Garnish
- 40 g hazelnuts, raw, shelled
- 10 g fresh shiso leaves, torn
- 5 g fresh mint, torn
Nutrition (per serving)
Method
Place the sliced plums in a heatproof bowl. In a small saucepan, combine the rice vinegar, water, sugar, and 5g of kosher salt. Simmer over medium heat until the sugar dissolves. Pour the hot liquid over the plums and let sit at room temperature for at least 1 hour.
Score the cut sides of the aubergine halves in a deep crosshatch pattern, being careful not to pierce the skin. Sprinkle the cut sides evenly with 10g of kosher salt and let sit for 30 minutes to draw out bitter moisture. Pat completely dry with paper towels.
In a small mixing bowl, whisk together the white miso, tamari, sesame oil, mirin, and 15ml of the plum pickling liquid until completely smooth and emulsified. Set aside.
Preheat a grill or grill pan to medium-high heat, targeting approximately 200 C or 400 F.
Brush the scored, dried cut sides of the aubergine halves generously with 30ml of olive oil. Place cut-side down on the grill and cook undisturbed for 10 minutes until deep grill marks appear and the flesh begins to soften. Flip and grill the skin side for 5 more minutes until completely tender.
Toss the shiitake mushrooms with the remaining 15ml of olive oil. Grill for 3 to 4 minutes per side until lightly charred and tender. Remove from the grill and slice into thick strips.
Place the hazelnuts in a dry small skillet over medium heat. Toast for 5 minutes, shaking the pan frequently, until fragrant and golden. Once cool enough to handle, chop coarsely.
Transfer the warm grilled aubergine halves to a serving platter. Arrange the sliced grilled shiitake mushrooms and wedges of the pickled plums over and around the aubergine. Drizzle generously with the miso vinaigrette.
Garnish the dish with the coarsely chopped toasted hazelnuts and torn fresh shiso and mint leaves. Serve immediately while the aubergine is still warm.
Chef's Notes
- Scoring the aubergine deeply is critical; it allows the salt to draw out moisture effectively and lets the olive oil and heat penetrate deeply, transforming the flesh into a creamy, custardy texture.
- Using a splash of the plum pickling liquid in the vinaigrette is an excellent way to bridge the flavors of the dish while reducing kitchen waste.
- For the best grill marks and texture, resist the urge to move the aubergine once it is placed cut-side down on the grates. Let the heat do the work.
- The quick-pickled plums are a versatile condiment. Any leftovers keep well in the fridge for up to two weeks and are phenomenal chopped into salads or served alongside roasted proteins.
Storage
Refrigerator: 3 days — Store components separately if possible to maintain texture. The pickled plums will keep for up to 2 weeks.
Reheating: Reheat aubergine and mushrooms gently in an oven at 175 C until warmed through before garnishing with cold plums, vinaigrette, and herbs.
