Eggplant with Curry Leaf Crunch at Bubula Spitalfields Restaurant in London

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a different flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a unique flavor while being vegan.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with more beneficial fats.

Barbecue the aubergine on a yakitori grill until fully cooked through.

Once cooled, peel the skin off the aubergine and place on a perforated tray to drain excess juice.

Prepare a marinade using 800 grams of dashi, 200 grams of tahini, some white miso paste, and about three cloves of raw garlic; blend until smooth.

Add 20 grams of sesame oil and some agave to the marinade, blend again, and pour it over the peeled aubergine.

Marinate the aubergine overnight to allow it to absorb flavors.

The next day, take the marinated aubergine and warm it through in an oven at 180°C.

Prepare the peanut sauce by cooking blanched peanuts in a 50/50 sugar syrup until it reaches 150°C, then blend the caramelized peanuts with the excess marinade from the aubergine.

Fry thinly sliced shallots and garlic until crispy, then fry fresh curry leaves at 180°C, and fry candied peanuts until dark golden caramelized.

Warm the aubergine through in the oven, then plate it and finish with fresh lime juice, generous spoonfuls of peanut sauce, and the crispy shallot, garlic, and curry leaf crunch, garnished with fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens