Ingredients
Scale
Eggplant:
- 4 oz EVOO
- 2 tbsp miso
- 4 Japanese eggplants
Sherry Vinaigrette:
- 2 cups sherry wine
- 200 g sherry vinegar
- 100 g brown sugar
- 10 g thyme, chopped
- 15 g shallot, minced
- Salt and pepper, to taste
- 800 g canola oil
Anchovy Almond Crumble:
- 125 g toasted almonds, chopped
- 10 g dried anchovies
- 10 g cress seed
- Salt and pepper, to taste
Instructions
Eggplant:
- Preheat the oven to 350. In a large mixing bowl combine EVOO and miso to make a bit of a paste. Peel eggplant and roll in mixture as soon as they are peeled to avoid browning.
- Transfer them all to a sheet tray and roast until just-roasted and not mush, roughly 45 minutes, but check in 15-minute intervals. Cool completely.
Sherry Vinaigrette:
In a blender combine all ingredients except for oil. Blend and slowly add oil to emulsify.
Anchovy Almond Crumble:
- Combine all and add salt and pepper to taste.
To Finish:
- Toss eggplant in sherry vinaigrette and salt and pepper to taste and place in a serving bowl. Top with crumble and serve.