Ingredients
Black Garlic Purée
- 100 g black garlic
- 70 g apple juice
Aubergine Miso Spread
- 50 g sunflower oil
- 200 g aubergine, diced (1 cm)
- 40 g miso
- 40 g tahini
- 40 g liquid vegetable stock
- 1 tsp ground cumin
Aubergine Halves
- 1 aubergine
- 3 tsp sunflower oil
- 250 g hen of the woods mushroom, pulled into individual strands or fresh king oyster mushroom, pulled into individual strands
- 2 Tbsp unsalted butter, diced
Serving
- 16 edible flowers