Miso Marinated Eggplant with Tahini Labneh and Pickled Kohlrabi

Miso Marination:

• 150 ml sesame oil
• 50 g ginger
• 300 ml white wine
• 300 ml ice vinegar
• 400 ml mirin
• 300g brown sugar
• 800g Miso paste

Tahini Labneh:

• 700 g labneh
• 40 g ahini
• 20 ml lemon juice
• 50 ml cream
• 5 g salt

Pickled Kohlrabi:

• 3 L Water
• 3 L white vinegar
• 200 g salt
• 200 g sugar
• 30 g coriander seeds
• 30 g black peppercorns
• 20 g bay leaf
• 20 g garlic
• 4 Kg kohlrabi
• 1 Kg beetroot
• 200 g red and green chilli 

600-700 g eggplant

Miso Marination:

1. Heat sesame oil in a pan over medium heat.
2. Add ginger and cook until it starts to color.
3. Deglaze with white wine and rice vinegar.
4. Stir in mirin, sugar, and miso paste until well combined.
5. Simmer on low heat until the mixture reduces and forms a thick, dark paste.
6. Remove from heat and let it cool.

Tahini Labneh:

1. In a bowl, combine labneh, tahini, and lemon juice, whisking until smooth.
2. Gradually add cold cream while continuing to whisk.
3. Adjust the taste with lemon juice and salt.

Pickled Kohlrabi:

1. Sterilize a jar.
2. In a saucepan, combine water, white vinegar, salt, sugar, coriander seeds, black peppercorns, bay leaf, and garlic over medium-high heat, stirring until the salt and sugar dissolve.
3. Remove from heat once it reaches boiling point.
4. Peel and cut kohlrabi into small cubes.
5. Fill the sterilized jar with kohlrabi, beetroot, and whole green and red chilis
6. Pour the pickling solution into the jar, tapping it to remove air bubbles.
7.  Keep the jar outside the chiller for one night, then refrigerate for at least 4 days before use.

Smoking the Eggplant:

1. Char the eggplant on the outside to impart a smoky flavor.
2. Carefully peel off the skin while maintaining the shape.
3. Allow the eggplant to dry and drain excess water.
4. Brush the eggplant with the miso marinade.
5. Bake in the oven at 200°C, checking every 5 minutes until crispy and golden brown.
6. Remove from the oven and let it cool to set the marinade.

Assembly:

1. Spread a layer of tahini labneh on the serving plate, creating a path for coriander oil.
2. Place the miso-marinated eggplant in the center of the plate.
3. Surround the eggplant with pickled kohlrabi.
4. Dust the plate with black sesame seeds.
5. Drizzle with grape seed molasses reduction for added flavor.
6. Serve and enjoy the complex blend of flavors.