Kitchen Gadgets

Method

1. Place a skillet onto a high heat and blister the outsides of the aubergines until heavily charred and allow to cool.
2. Mix the miso, harissa and Manis to create a seasoning paste.
3. Using a sharp knife, cut through the aubergine length ways in half. Equally divide the seasoning paste between the 8 aubergines and individually vacuum them. Place into a preheated water bath for 6 hours at 70C.
4. After the aubergines have been cooked, press lightly and refrigerate overnight.
5. To make the spiced yogurt, dry roast coriander seeds, chilli, cumin seeds and black peppercorns and grind to a powder. Add the turmeric, the yoghurt and orange zest and season to taste.
6. To make the coriander pesto, blend the coriander, garlic, cashew nuts and rapeseed oil until smooth and creamy and season to taste.
7. Take the aubergines from pouch and cut into large squares. In a hot pan sear until hot (can also be serve cold), dress the plate with yoghurt, pesto and fresh coriander leaves before serving.