30 mins, serves 2
Ingredients:
2 medium Melanzana Rossa (red aubergines), sliced into 1/2inch thick rounds 
2 tablespoons olive oil 
1/2 teaspoon ground cardamom - Salt and pepper to taste
1/2 cup roasted pumpkin seeds 
1 green chili pepper, deseeded and chopped 
2 tablespoons white miso 
1/4 cup fresh basil leaves - 1/4 cup olive oil
- Salt to taste
Balsamic glaze for drizzling - Fresh basil leaves for garnish
Sesame seeds for sprinkling
Spiced Melanzana Rossa
Pumpkin Seed Miso Pesto
Additional Ingredients
The Process
1
Prepare Spiced Melanzana Rossa
Preheat the grill to medium-high heat. Mix olive oil and ground cardamom together. Brush both sides of the aubergine slices with this spiced oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and charred.
2
Prepare Pumpkin Seed Miso Pesto
In a food processor, combine the roasted pumpkin seeds, chopped green chili, miso, fresh basil leaves, olive oil, and salt. Process until smooth.
3
Assemble the Dish
Spread a spoonful of the pumpkin seed miso pesto on each grilled aubergine slice. Drizzle with balsamic glaze, sprinkle with sesame seeds and garnish with fresh basil leaves.
Chef Tips:
- For an extra boost of flavor, try adding a sprinkle of nori flakes or furikake (Japanese rice seasoning) on top just before serving.
- The miso in the pesto can be replaced with soy sauce or tamari if preferred.
Additional Notes:
- In this fusion dish, the smoky flavors of grilled aubergine are elevated with a sprinkle of aromatic cardamom. The pumpkin seed pesto gets an East Asian twist with the addition of miso, adding a savory umami kick. The balsamic glaze adds a sweet and tangy balance to the dish, while the sesame seeds provide a delightful crunch.
| Nutritional Information per serving | |
|---|---|
| Calories: | 290 |
| Fat: | 17g |
| Saturated Fat: | 2.5g |
| Carbohydrates: | 30g |
| Sugar: | 15g |
| Fiber: | 11g |
| Protein: | 9g |
*Please note that these values are estimations based on the ingredients and might vary slightly.
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