<div class="hero__text">
<p class="p1"><span class="s1">Mannie reveals the secrets of his delicious and healthy Sweet Eggplant dish, which will delight vegan and gluten-free palates.</span></p>
</div>

<div class="space--both-5"><div class="text-wrap"><div class="formatted-content"><p class="p1" style="text-align: justify;"> <strong><span class="s1">For 4 people.</span></strong> </p></div></div></div><div class="space--both-5" style="text-align: justify;"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <strong><span class="s1">Ingredients :</span></strong></p><p class="p1"> <em><span class="s1">FOR THE MISO EGGPLANT</span></em></p><p class="p1"> <span class="s1">• 2 eggplants</span></p><p class="p1"> <span class="s1">• 50g white miso</span></p><p class="p1"> <span class="s1">• 50g mirin</span></p><p class="p1"> <span class="s1">• 50g honey</span></p><p class="p1"> <span class="s1">• 50g sesame oil</span></p><p class="p1"> <span class="s1">• 1 pinch of salt</span></p><p class="p1"> <span class="s1">• 1 pinch of garlic powder</span> </p></div></div></div><div class="space--both-5" style="text-align: justify;"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <em><span class="s1">FOR THE CREAMY POTATO AND CHICKPEA MASH</span></em></p><p class="p1"> <span class="s1">• 700g of potatoes</span></p><p class="p1"> <span class="s1">• 600g canned chickpeas</span></p><p class="p1"> <span class="s1">• 200g of vegetable cream</span></p><p class="p1"> <span class="s1">• 50g olive oil</span></p><p class="p1"> <span class="s1">• Salt</span></p><p class="p1"> <span class="s1">• 2 pinches of Espelette pepper</span> </p></div></div></div><div class="" style="text-align: justify;"><div class="space--both-5"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <em><span class="s1">FOR BALSAMIC ROASTED CHERRY TOMATOES</span></em></p><p class="p1"> <span class="s1">• 500g cherry tomatoes</span></p><p class="p1"> <span class="s1">• 2 cloves of garlic</span></p><p class="p1"> <span class="s1">• 20g olive oil</span></p><p class="p1"> <span class="s1">• 10g balsamic vinegar</span></p><p class="p1"> <span class="s1">• 1 pinch of Provencal herbs</span></p><p class="p1"> <span class="s1">• 1 pinch of salt</span> </p></div></div></div></div><div class="space--both-5" style="text-align: justify;"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <em><span class="s1">FOR MARINATED ZUCCHINI</span></em></p><p class="p1"> <span class="s1">• Zucchini</span></p><p class="p1"> <span class="s1">• Juice of 1 lemon</span></p><p class="p1"> <span class="s1">• 1 shallot</span></p><p class="p1"> <span class="s1">• 1 clove of garlic</span></p><p class="p1"> <span class="s1">• 25g of neutral oil</span></p><p class="p1"> <span class="s1">• 25g of water</span></p><p class="p1"> <span class="s1">• 1 pinch of chopped mint</span></p><p class="p1"> <span class="s1">• 1 pinch of chopped parsley</span></p><p class="p1"> <span class="s1">• 1 pinch of salt</span> </p></div></div></div><div class="space--both-5" style="text-align: justify;"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <em><span class="s1">FOR HAZELNUTS</span> <span class="s2">&nbsp;</span></em></p><p class="p1"> <span class="s1">• Hazelnuts with skin</span> </p></div></div></div><div class=""><div class="space--both-5"><div class="image-row"><div class="adaptive-img" style="text-align: justify;"></div></div></div></div>

<div class="space--both-5"><div class="text-wrap"><div class="formatted-content"><p class="p1" style="text-align: justify;"> <strong><span class="s1">Preparation :</span></strong></p><p class="p1" style="text-align: justify;"> <em><span class="s1">FOR THE MISO EGGPLANT</span></em></p><p class="p1" style="text-align: justify;"> <span class="s1">Cut the <span>&nbsp;</span> eggplants <span>&nbsp;</span> in 2 lengthwise, keeping the stalk. Score the flesh of the eggplants with a knife and salt. Leave to drain for about fifteen minutes to remove excess moisture from the vegetable.</span></p><p class="p1" style="text-align: justify;"> <span class="s1">Heat a frying pan with a little olive oil, once hot, grill the eggplants on the flesh side until they are nicely caramelized.</span></p><p class="p1" style="text-align: justify;"> <span class="s1">In a bowl, add honey, miso, mirin and sesame oil and whisk until smooth. Add a pinch of salt and garlic powder, stir again.</span></p><p class="p1" style="text-align: justify;"> <span class="s1">Preheat the oven to 200°C, brush the flesh of the aubergines with the honey miso sauce and bake for around 25 minutes (cooking time to be adjusted according to the size of the aubergines).</span> </p></div></div></div><div class="space--both-5" style="text-align: justify;"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <em><span class="s1">FOR THE CREAMY POTATO AND CHICKPEA MASH</span></em></p><p class="p1"> <span class="s1">Steam or boil the potatoes. Using a food processor, grind the <span>&nbsp;</span> chickpeas <span>&nbsp;</span> (with a little aqua faba generated in the can) with olive oil. Once cooked, gradually add the potatoes and cream while mixing. Once the puree is smooth and homogeneous, finish with the seasonings.</span> </p></div></div></div><div class="" style="text-align: justify;"><div class="space--both-5"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <em><span class="s1">FOR BALSAMIC ROASTED CHERRY TOMATOES</span></em></p><p class="p1"> <span class="s1">In a baking dish, arrange the cherry tomatoes and the peeled, crushed and roughly chopped garlic. Add the olive oil, balsamic vinegar and seasonings, mix well and bake for 20-25 minutes at 180°C.</span> </p></div></div></div></div><div class="space--both-5" style="text-align: justify;"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <em><span class="s1">FOR MARINATED ZUCCHINI</span></em></p><p class="p1"> <span class="s1">Using a mandolin or sharp knife, cut thin slices of <span>&nbsp;</span> zucchini <span>&nbsp;</span> lengthwise and crosswise.</span></p><p class="p1"> <span class="s1">Chop the garlic and shallot, mix with the oil, lemon juice and water. Add the parsley, mint and salt.</span></p><p class="p1"> <span class="s1">Leave the zucchini strips to marinate in this preparation for around fifteen minutes.</span> </p></div></div></div><div class="space--both-5" style="text-align: justify;"><div class="text-wrap"><div class="formatted-content"><p class="p1"> <em><span class="s1">FOR THE HAZELNUTS</span> <span class="s2">&nbsp;</span></em></p><p class="p1"> <span class="s1">Roast the hazelnuts for 5 to 10 minutes in the oven at 180°C. Chop roughly with a knife.</span> </p></div></div></div><div class=""><div class="space--both-5"><div class="text-wrap"><div class="formatted-content"><p class="p1" style="text-align: justify;"> <strong><span class="s1">Dressage:</span></strong></p><p class="p1" style="text-align: justify;"> <span class="s1">In a flat plate, place three generous spoonfuls of puree in the center of the plate. Using the spoon, press down on the center of the puree and rotate the plate to create a smooth circle.</span></p><p class="p1" style="text-align: justify;"> <span class="s1">Add cherry tomatoes on one side with a little tomato juice, marinated zucchini on the other side. Place half an eggplant in the center and finish with a good pinch of hazelnuts.</span></p></div></div></div></div>

Healthy Eggplant recipe to try

Tags

Related Articles

Food

How to make a perfect Provençal vegetable tian?

Food

How to make traditional dolmadakias?

Food

The veggie summer recipe: chickpeas in a parmesan casserole

Recommended posts for you

Ibiza

The Ting Tings: Writing HOME in Ibiza

Soul

Discover Bovisaj - A New Holistic Method for Well-Being

Fashion

10 Timeless Jewellery Pieces That Made Cannes Red Carpet History

Ibiza

The Oracle of Talamanca: Karimah Hassan’s Colour-Drenched Dreamstate

Fashion

These Are The Must-Have Prada Bags for Summer 2025

Fashion

Google and Gentle Monster Launch Smart Glasses with Style

Food

Homemade Smoothies for Beautiful Skin

Ibiza

Ibiza Dreamers: Eric & Aleix Sanllehy