Kataifi wrapped miso aubergines with avocado cucumber salad

Method

1. For the aubergine: heat about 1cm oil in a large frying pan. Season the aubergines with salt and pepper and cook until browned on both sides.

2. Mix together the miso, garlic, ginger, soy, mirin and sesame oil. Once the aubergines are browned, allow to cool a little then dip into the miso mixture.

3. Spread the kataifi out on a work surface and loosen the strands to the length of the aubergine. Brush with melted butter and roll each aubergine in the dough.

4. Heat the oil in the frying pan to 175C and fry the aubergines in batches for 1 minute or until golden.

5. For the dressing: whisk all the ingredients together.

6. For the salad: toss the bean sprouts, avocado, cucumber and spring onions in the dressing.

7. To serve: place the watercress on a plate and top with the salad. Add the aubergines and sprinkle with sprouts and sesame seeds. Serve with a wedge of lemon.

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Ingredients

For the aubergines

vegetable oil or grapeseed oil, for frying
1 aubergine, stem removed, cut in half lengthways then again into quarters
6 tbsp yellow or red miso
1 garlic clove, grated
4 cm piece ginger root, grated
2 tbsp Soy sauce
2 tbsp Mirin, (sweet rice wine)
1 tbsp Sesame oil
1/2 packet kataifi pastry, (Greek/Turkish pastry dough in long thin strands)
125g Butter, melted

For the ginger miso dressing

3 cm piece ginger root, grated
1 garlic clove, grated
50ml rice vinegar
1 tbsp Soy sauce
1 tbsp caster sugar
30ml Sesame oil
2 tsp miso

For the salad

1 handful bean sprouts
1 avocado, halved, peeled, stone removed and mashed into large chunks with a fork
4 cm piece Cucumber, peeled, thinly sliced
2 Spring onions, thinly sliced diagonally
4 sprigs Watercress
1/2 punnet shiso sprouts
1/2 punnet coriander sprouts
2 tsp Sesame seeds, toasted
1 lemon, cut into 2 wedges

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