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Miso Caramel Crispy Aubergine with Sour Cream, Chilli, Pickled Red Onion and Rocket

Margie Nomura: You have to trust me on this one as I know the sound of aubergine covered in caramel is a little out there, but the contrast of the miso and salt in the caramel mixed with the hit of heat from the chilli and the golden roasted aubergine is nothing short of a taste sensation. So often I think vegetarian sandwiches can lack something but this is unctuous, filling and exciting – just as a sandwich should be. This is not one to miss.

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What you'll need

  • 25g butter
  • 1 red onion, finely sliced
  • A generous sprinkling of crispy onions per sandwich
  • 1 spring onion, chopped
  • 1tbsp sesame seeds, toasted
  • 10 mint leaves
  • 2 handfuls rocket
  • 300ml sour cream mixed with a pinch of salt and a squeeze of lemon juice
  • Juice of 1/2 lemon
  • 25ml water
  • 1/2tsp flaky sea salt
  • 4 slices Seven Seeded bread
  • 2 aubergines
  • 1/2 red chilli, finely chopped
  • 75ml double cream
  • 1tbsp white miso paste
  • A pinch sea salt
  • 100g soft brown sugar

How to make

  1. Preheat the oven to 200 degrees.
  2. Begin by slicing your aubergine into thick rounds and place on a baking tray, drizzle generously with olive oil, season with salt and cook for 30 minutes turning them over halfway through.
  3. To make the quick pickled red onion, simply add the lemon juice to the sliced red onion and a pinch of salt. Scrunch with your hand for 30 seconds and then set them aside.
  4. Make the caramel by placing the sugar in a pan with 25ml water over a medium heat bringing to a bubble as the sugar dissolves. Do not stir as the sugar will crystallise but keep swirling the pan and let it cook for a few minutes until the sugar has dissolved and gone a lovely dark brown.
  5. Turn off the heat and add the butter, cream, salt and miso paste and whisk together till thick and smooth. 
  6. Once the aubergines are golden, remove from the oven and pour the caramel on top. Scatter with the toasted sesame seeds, red chilli and spring onion.
  7. Toast the sourdough in a pan with a little olive oil until golden on both sides.
  8. To assemble your sandwich, spoon over a dollop of sour cream on the bottom slice of bread. Then add one sticky glazed aubergine, followed by the mint leaves, crispy onions, rocket leaves and pickled red onion. Finally, add the top piece of toast and enjoy.