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

Salted

A sweet and salty in an Asian spirit and acidity.

Note

Feel free to freeze this dip.

Ingredients

Recipe for 12 tapas

Eggplant

500 Gr

Eggplant

200 Gr

Onion

4 Clove(s)

Garlic

15 Gr

Miso

30 Ml

Rice vinegar

100 Gr

Feta cheese

Chili oil

1 Tsp

Sambal oelek

60 Ml

Canola oil

60 Ml

Soy sauce

30 Ml

Honey

2 Tbsp

Sesame seeds

Topping

2 Unit(s)

Green onion

6 Sprig(s)

Fresh cilantro

18 Unit(s)

Wonton wrappers

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.