Aubergine with DEEP Almond Butter drizzle and bonito crisps
2 tablespoons DEEP Almond butter
1 cup fresh, homemade dashi (or dissolve one packet of dashi granules in water)
3 tablespoons mirin
3 tablespoons soy sauce
1 tablespoon grated ginger
1 cup sesame oil
2 large eggplants
1 handful bonito flakes
2 tablespoons DEEP Almond butter
Maldon sea salt flakes
Whisk DEEP almond butter together with water, a small pinch of salt and a teaspoon of honey. Set aside.
Pour the dashi, mirin and soy sauce into a small sauce pan.
Stir in the ginger and add star anise.
Bring to the boil, then leave to simmer uncovered for two to three minutes. Turn off the heat and set aside.
Heat oil in a wok or frying pan. While the oil heats up, cut the aubergine into discs about an inch thick.
When the oil is scorching hot, fry the sliced aubergine and cook over high heat - just until softened but not mushy.
Remove eggplant from the pan and place on paper towel to drain off excess oil.
Pour the broth into a shallow bowl. Arrange your aubergines over the broth, then drizzle with the almond butter mixture.
Fry the katsuoboshi in hot oil for about 10 seconds until the colour has deepened. Remove from the pan and sprinkle over the aubergine.
Top with a generous pinch of flaked salt. Serve immediately.
