Barbecue brilliance
May 01, 2021
3 minutes
RECIPES, PHOTOGRAPHY & STYLING BY NICO GHIRLANDO
Miso aubergine with feta and dill yoghurt, served with poppy seed flatbreads
• 4 tbsp miso paste
• 2 tbsp mirin
• 2 tbsp rice wine vinegar
• 1 tbsp water to thin the marinade
• 2 medium aubergines, cut into 1cm-thick discs
• 250g feta cheese
• 2 tbsp sunflower seeds
• 50g rocket
• Chilli powder to serve (optional)
FOR THE YOGHURT
• 4 tbsp dill, roughly chopped• 250g thick Greek yoghurt• 2 tbsp• Sea salt and black pepper
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