Learn how to make this simple yet sensational Bill’s vegan dish.
120g coated aubergine cut up in to fingers
20g miso dressing
40g smoked chilli & soy dressing
2g toasted sesame seeds
5g toasted pumpkin seeds
1g micro herbs
Ingredients to coat aubergine:
200g flour (or GF flour)
15g veg stock powder
4g garlic powder
200ml sparkling water
1. Combine the ingredients to coat the aubergine in a bowl together, mix & coat aubergine in the mix.
2. Deep fry coated aubergine slices until golden. Lay on a tray and drizzle with miso dressing then sprinkle evenly with pumpkin seeds and toasted sesame before plating.
3. Fill a ramekin of smoked chilli and soy sauce and garnish with micro salad.