A rich vegetarian dish with smoky depth

PREP THE FIRE

Light your Kadai and set up the Cooking Tripod. You’ll need a steady medium–high heat for roasting, frying, and grilling throughout this aubergine schnitzel recipe.

ROAST THE AUBERGINES

Prick holes all over the aubergines with a fork and place them in the Tripod Roaster over a low flame. Roast for roughly 1 hour, turning occasionally, until the BBQ aubergine is deeply charred and softened. Remove from the heat and let rest for 10 minutes.

PREPARE THE HISPI CABBAGE

Mix together all the miso butter ingredients in a bowl and set aside. Remove any loose outer leaves from the cabbages and slice them in half lengthways. Brush the cut sides with some of the miso butter. Place the cabbage halves cut-side down on the Holi Grill over direct heat for 10 minutes until lightly charred with grill marks, this creates your signature grilled hispi cabbage. Push the embers to one side for indirect heat, then turn the cabbages so the cut sides face up. Brush generously with more miso butter and place a cloche over the top. Cook for around 20 minutes, basting regularly, until tender and smoky.

START THE WILD MUSHROOM SAUCE

In a Kadai Frying Pan or Skillet, melt half the butter over medium heat. Sauté all the mushrooms until tender and the juices evaporate. Remove and set aside.In the same pan, add the remaining butter, shallots, and garlic. Cook gently until softened, then add the thyme and white wine. Reduce by 70%, then add the stock and reduce again by 70% to concentrate the flavour.

PREPARE THE AUBERGINE SCHNITZEL

Peel the roasted aubergines carefully, keeping the flesh intact. Lay flat and gently press with a fork to flatten slightly. Prepare three plates, one with flour, one with the beaten egg wash, and one with panko breadcrumbs.Coat each aubergine slice first in flour, then in egg, and finally in breadcrumbs for an even, crisp crust.

FINISH THE WILD MUSHROOM SAUCE

Pour the cream into the reduced sauce and simmer for 15 minutes until thickened. Stir in the sautéed mushrooms, then season with salt, pepper, and a squeeze of lemon. Finish with freshly snipped chives.

COOK THE AUBERGINE SCHNITZEL

Heat a Kadai Frying Pan with vegetable oil over medium heat. Once hot, gently lay in the breaded aubergine slices using tongs. Fry for around 3 minutes per side until golden and crisp. Transfer to paper towels to drain and sprinkle with salt while hot.

MAKE THE GOMA DRESSING

Grind the sesame seeds in a pestle and mortar until roughly crushed. Add the rice vinegar, tamari, sugar, mirin, and sesame oil. Whisk together to form a nutty sesame dressing that pairs beautifully with the BBQ hispi cabbage.

SERVE THE DISH

Slice the grilled hispi cabbage again and serve with extra miso butter and a drizzle of sesame dressing. Sprinkle with furikake or sesame seeds. Plate the aubergine schnitzel alongside the wild mushroom sauce and serve immediately.