Miso-eggplant dip , sesame oil and chili, fresh herbs and fried wonton |

Preparation time: 60 min

Preheat your four at 380 °F

• Prep

  Finely dice the onion.

  Chop the garlic, remove the coriander leaves and chop the green onion.

  Crumble the feta cheese.

  Cut wonton pastry sheets into 2 triangles. Fry in a deep fryer and drain on paper towels.

• Eggplant

  Cut the eggplants in 2 and place on an ovenproof tray. Soak them in olive oil, then season with salt and pepper.

  Place in the oven for 30 minutes. Scoop out the eggplant flesh with a tablespoon.

  In a hot saucepan with a little butter and oil, sauté the onion brunoise.

  Add the garlic, then the eggplant flesh, and finish with the miso and rice vinegar. Cook for 1-2 minutes, then remove from the heat. Pass through a blender to obtain a purée (you may leave a few chunks in the purée). Add the feta cheese.

• Chili oil

  Toast the sesame seeds in a saucepan. Add all the ingredients and bring to the boil. Leave to cool to room temperature.

• Plating

  Place 1 heaping spoonful of eggplant dip in the ramekins. Drizzle with a little chili oil.

  Place the wonton chips, green onion and coriander leaves here and there.