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Aubergine with black sesame miso foam

This foam has a rich texture and flavour thanks to the combination of black sesame and miso. 

Creation by Tim Boury, Boury***, Roeselare, Belgium.

Makes 640g.

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Allergens and dietary requirements

  • Sulphite
  • Egg
  • Sesame seed
  • Mustard
  • Soy
  • Vegetarian

Ingredients

450
g
aubergine
300
g
olive oil
50
g
black sesame paste
100
g
blond miso
1
pieces
whole egg
1
pieces
egg yolk
40
g
Cabernet Sauvignon vinegar
20
g
sesame oil
20
g
mustard
60
g
ginger ale
40
g
water

Scale recipe

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