Roasted black figs and aubergines with dates

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt

Ingredients

For the roasted black figs and aubergines

  • 1 tbsp white miso paste
  • 1 tbsp mirin
  • 1 tbsp vegetable oil
  • 3 black figs, cut into quarters
  • 4 small finger aubergines, halved
  • 2 tbsp sesame seeds

For the vinaigrette

  • 1 tbsp raisins
  • 2 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tbsp baby capers

To serve

  • 10 soft, pitted dates
  • 6 Medjool dates, cut in half lengthways
  • handful of rocket and watercress
  • 2 tbsp toasted pine nuts
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