Ingreadient :

• 200g white miso paste
• 150g caster sugar
• 70ml sake
• 70ml mirin
• 4 baby aubergine, quartered
• Vegetable oil to fry
• Toasted sesame seeds
• Chilli fonds
• Leek, julienned & deep fried to serve
• 1 large aubergine, sliced lengthways
• 25ml olive oil
• Salt and pepper
• 25g grated parmesan
• 2 balls of mozzarella
• A small bunch of basil leaves
• 400g tin chopped tomatoes
• 2 cloves of garlic, crushed
• 50ml olive oil
• Salt and pepper
• 1 small bunch basil, shredded
• Grated parmesan

Direction :

1. Place all of the ingredients in a pan for the miso glaze, bring to the boil, and then take off the heat.
2. Meanwhile, deep fry the aubergines until they are crispy, and season them with sea salt.
3. Mix in 2 tbsp of the miso sauce.
4. Pan fry the aubergine slices in oil until they are crispy, then pop them onto a tray. Sprinkle over some of the basil, season, cover in mozzarella and parmesan, and then grill for 2-3 minutes.
5. Place all of the sauce ingredients into a pan, bring to the boil, then simmer for 5 minutes.
6. Spoon the sauce onto a plate, top with the aubergines and grate over more parmesan. Finish by drizzling in olive oil.