Glazed aubergine with grilled baby gem and roasted king oyster mushrooms

We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.

Download our glazed aubergine with grilled baby gem and roasted king oyster mushrooms recipe by clicking the link below. 

View the recipe card here


Serves 4.

Glazed aubergine:
2 aubergines
80ml mirin
40ml tamari soy sauce
20ml sesame oil
120g miso paste
80g honey

Vegetable demi-glace:
170g aubergine
180g cauliflower
20g celery
60g carrot
20g beetroot
24g chestnut mushrooms
80g celeriac
40g broccoli
50g onion
24g garlic
4g tomato paste
4g kombu
40ml oil
1000ml water
0.1g xanthan gum
1-2g salt
1g pectin

Grilled baby gem:
4 baby gem
20ml olive oil
20ml aubergine glaze
40ml veg demi-glace
40g tahini
0.5 lemon
20g black & white sesame seeds
Roasted king oyster
400g king oyster
120g veg demi-glace
20g olive oil

To plate:
4 glazed aubergines
4 grilled baby gems
4 roasted king oyster mushrooms
4g coriander cress
40ml veg demi-glace

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 570Kcal/2383kJ

  1. To make the glazed aubergine; first make the glaze by bringing the mirin, tamari and honey to the boil. Remove from the heat and whisk in the miso paste and sesame oil. Reserve 20ml of glaze. Cut the aubergines in half lengthwise and score the flesh. Steam at 90°C cut side down for 12 minutes. Turn the aubergines over and allow to dry for 10 mins. Spread a layer of the glaze over the aubergines and grill under a medium - low heat until the glaze sets. Apply another layer of glaze and repeat the process until all the glaze is used.

  2. To make the vegetarian demi-glace; preheat oven to 160°C. Slice all of the vegetables as thinly as possible then mix with the tomato paste, oil and kombu, transfer to a roasting tray. Roast in the oven for 45 mins, stirring every 15 mins. Add the water to the tray and return to the oven for 30 mins. Strain the stock into a saucepan and reduce to a sauce consistency. Mix the pectin, salt and xanthan gum then blend into the stock with a hand blender, return to the boil and then pass through a chinois.

  3. To make the grilled baby gem; peel away the outer leaves of the gem lettuce and trim the bottom. Cut the lettuce in half lengthwise and oil the cut side. Colour in a hot dry pan on the cut side. Remove from pan and cut each half in two lengthwise. Drizzle the wedges with the lemon juice, tahini, demi-glace and aubergine glaze. Sprinkle the sesame seeds over. Keep warm until needed.

  4. To make the roasted king oyster mushrooms; trim the bottom of the mushrooms and cut in half lengthwise. Score the cut side of the mushrooms. Heat the oil in a frying pan over a medium- high heat. Colour the mushrooms on the cut side, turn over and cook for a couple of minutes or until cooked through. Drain the oil and discard. Place the pan back on the heat and turn to a medium heat. Add the demi-glace and toss the mushrooms in it to glaze them.

  5. To plate the dish; place the aubergine in the centre of the plate. Arrange the gem and mushrooms over the top. Finish with the coriander cress. Drizzle some vegetable demi- glace around the plate.