Charred Aubergine, Miso & Kelp
Scottish veg meets Japanese ferment—no apologies needed
Aubergines don't naturally grow in Argyll, but they do arrive at farmers' markets come autumn from Scottish polytunnels and greenhouses—proper local stuff. I pair them with miso because it's honest and needs no animal bone or butter to shine. This came together one wet Tuesday when the cupboard had miso and the garden had precisely nothing, so I raided what was at the market. Kelp's ours—literally harvested by someone down the coast.
How to Cook It
- 01
Rehydrate the kelp
Tear the kelp into rough 5cm pieces. Pour 200ml of just-boiled water over it and let it sit for 10 minutes. You'll smell the sea and get a gentle broth. Strain and keep the liquid; discard the kelp (or eat it—no shame).
~10 min - 02
Prep the aubergine
Slice the aubergine lengthwise into 1cm-thick planks. Lay them on a tray, salt lightly, let them weep for 5 minutes. Pat dry with paper towel. This stops them turning to mush and helps them char properly.
~8 min - 03
Sear the aubergine
Get a heavy pan or cast iron screaming hot. Brush each plank with rapeseed oil on both sides. Sear 3–4 minutes per side until the flesh caramelises and you see proper brown char. Work in batches; don't crowd the pan. Set aside on a warm plate.
~12 min - 04
Make the glaze
In a small bowl, whisk together the miso, kelp broth (about 100ml), and sesame oil until smooth. Should be the consistency of loose double cream. Taste it. Adjust salt if needed. This is your glossy finish.
~3 min - 05
Caramelize the shallot and apple
Slice the shallot into thin rounds. Halve and core the apple, cut into thin slices. In the same pan (don't wash it—all that char is gold), add 1 tbsp more oil and cook the shallot gently for 5 minutes until soft and turning golden. Add the apple and cook another 3 minutes until just tender but still holding shape.
~8 min - 06
Assemble and finish
Arrange the aubergine planks on a warm plate. Scatter the shallot and apple over the top. Pour the miso glaze over everything, letting it pool at the base. The heat of the aubergine will warm the glaze slightly without splitting it. Taste before serving and finish with a whisper of salt.
~2 min
“Stack the aubergine planks upright or lay them slightly overlapped. Scatter the caramelized shallot and apple over and around. The glaze gets spooned over the top and pooled on the plate. You're after contrast—dark char against the glossy golden-brown miso, bright apple catching light. Don't overthink it. Serve warm, not hot; the flavours sing better that way.”
First bite: char and sweetness collide. The aubergine is soft, almost buttery from its own oils, with that toasted skin providing grit. The miso glaze arrives next—deep, fermented, slightly funky in the best way—and the shallot and apple add waves of caramel and acidity that stop it being one-note. Finish is clean and slightly salty. You don't miss butter or cream for a second.
The white stone fruit and minerality cuts through miso's umami and complements the apple beautifully without fussing
Toffee notes and mild hopping mirror the caramelized shallot and balance the fermented depth
Doubles down on the fruit, keeps things bright and refreshing without pretence
- ·Don't skip the salt on the aubergine planks before searing—it draws out moisture and lets you get real char, not steam
- ·Miso glaze will split if it boils; keep it warm, not hot
- ·If you can't find Scottish kelp, kombu works fine and tastes just as honest
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