Grilled Eggplant with Miso-Glazed Tofu
Greek Yoghurt Panna Cotta with Spiced Pears is a harmonious blend of creamy, tangy panna cotta and the warm, sweet flavors of poached pears. Starting with a base of smooth panna cotta made from pouring cream, sugar, and Greek yoghurt, this dessert sets a comforting tone. The addition of gold-strength gelatine ensures a perfect consistency, achieving a delicate balance between firmness and a melt-in-your-mouth texture. The pears, poached in a rich muscovado sugar syrup infused with cinnamon sticks, offer a spiced sweetness that complements the creamy panna cotta. Served chilled, each panna cotta is unmolded onto a plate, topped with the soft, spiced pear quarters, and drizzled with the reduced, thickened syrup for an extra touch of sweetness. Chopped walnuts add a crunchy contrast, rounding out each bite with their earthy flavor.
- 1 Large aubergines
- 2 tbsp Neutral-tasting oil
- 5 tbsp White
- 2 Lump of ginger root
- 1 tsp Sesame oil
- 2 Brown or muscovado sugar
- 4 tbsp Mirin rice wine
- 1 x 400 g Tin of adzuki beans
- 200 g Firm tofu drained
- 2 Spring onions
- 1 tbsp Black sesame seeds
- Salad of raw mangetout
- Preheat Oven:
Preheat the oven to 200°C/400°F/Gas 6.
- Prepare Aubergines:
Trim the tops off the aubergines and cut them into thirds lengthways. Score the slices with a knife, then brush with neutral-tasting oil. Place on a baking tray and roast for 35-40 minutes until tender.
- Prepare Miso Sauce:
While aubergines roast, combine miso, ginger, sesame oil, sugar, and 3 tablespoons of mirin in a saucepan over medium heat. Whisk and warm the mixture.
- Switch to Grill:
When aubergines are done, switch the oven to grill mode.
- Apply Miso Sauce:
Brush the aubergines tops with miso mixture and return to the tray. Warm the beans in the saucepan.
- Grill Tofu:
Arrange tofu slices on the tray with aubergines, drizzle with mirin, and top with spring onion whites. Grill until miso is bronzed and tofu is lightly tanned.
- Serve:
Serve grilled tofu and aubergines over beans, topped with sesame seeds and spring onion greens.
