Miso-grilled aubergine and homemade ricotta with elephant garlic and green chilli dressing
Aubergine gets an umami hit from miso and freshly made ricotta. Perfect for vegetarians at a barbecue.
For the green chilli dressing
For the ricotta
For the miso-grilled aubergine
Heat a griddle pan or barbecue to a high heat and colour the elephant garlic head on all sides. Wrap in foil and place on a cool part of the barbecue or in an oven preheated to 120C/100C Fan/Gas ½.
To make the ricotta, place the milk in a saucepan with the herbs, olive oil and a pinch of salt. Bring to the boil, then whisk in the lemon juice. Remove from the heat and wait for the milk to split. Pour into a colander lined with cheesecloth over a large bowl and allow to drain.
To make the aubergine. mix the miso paste with the sesame oil and 2 tablespoons of water, until smooth. Brush each aubergine half with the miso mixture. Cook on the barbecue or on a hot griddle pan for 5–10 minutes on each side, basting with the miso, until cooked through and charred.
To make the dressing, place the grated garlic, lime juice and zest, chilli, vinegar and herbs in a pestle and mortar and season with salt and pepper. Squeeze the garlic out from the head and mix with the dressing.
To serve, arrange the ricotta on a serving plate with the aubergine. Drizzle with the dressing and serve.