Grilled Eggplant Stuffed with Chicken Escabeche, Miso and Sherry

Name: Grilled Eggplant Stuffed with Chicken Escabeche, Miso and Sherry
Yield: 10
Ingredients: 100.0ml Olive oil; 1.0x Whole chicken, 1.2 kg, cut into pieces; 200.0g Garlic, peeled; 300.0g Onion, diced; 200.0g Fennel, sliced; 200.0g Red capsicum, diced; 250.0g Carrots, peeled and chopped; 10.0g Salt; 5.0g Black pepper; 5.0g Cinnamon; 8.0g Star anise; 6.0x Bay leaves; 750.0ml Sherry vinegar; 500.0ml Apple cider vinegar; 500.0ml White wine; 80.0g KNORR Chicken Booster Gluten Free 2.4kg; 50.0g White miso paste; 30.0ml Sesame oil; 10.0x Eggplants, small; 15.0g Cornflour; 20.0g Sesame seeds; 80.0g Pickled red onions; 2.0g Chives, sliced; 5.0g Bonito flakes , optional

Grilled Eggplant Stuffed with Chicken Escabeche, Miso and Sherry – Recipe

This dish is heavily based on the escabeche technique, a traditional method used in Spain, Latin America and the Philippines to preserve food. We’ve modernised it with new seasonings, such as cinnamon, anise and a combination of vinegars, along with Asian elements like dashi and miso. The dish is designed as a cold or ambient starter, combining old techniques with a modern twist.

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What you need

Olive oil 100.0 ml
Whole chicken, 1.2 kg, cut into pieces 1.0 x
Garlic, peeled 200.0 g
Onion, diced 300.0 g
Fennel, sliced 200.0 g
Red capsicum, diced 200.0 g
Carrots, peeled and chopped 250.0 g
Salt 10.0 g
Black pepper 5.0 g
Cinnamon 5.0 g
Star anise 8.0 g
Bay leaves 6.0 x
Sherry vinegar 750.0 ml
Apple cider vinegar 500.0 ml
White wine 500.0 ml
KNORR Chicken Booster Gluten Free 2.4kg 80.0 g
KNORR Chicken Booster Gluten Free 2.4kg
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White miso paste 50.0 g
Sesame oil 30.0 ml
Eggplants, small 10.0 x
Cornflour 15.0 g
Sesame seeds 20.0 g
Pickled red onions 80.0 g
Chives, sliced 2.0 g
Bonito flakes , optional 5.0 g

European

Asian

Poultry

Share plates

Casual Dining

Stews & Casseroles

Starters

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Chicken
- In a large pan, heat the oil over medium high heat. Cook the chicken pieces, in batches, until golden but not fully cooked. Set aside.
- In the same pan, fry the garlic, onion, fennel, capsicum and carrots.
- Stir in salt, pepper, cinnamon, star anise and bay leaves. Cook for a few minutes, then add back in the chicken pieces. Cook for a few more minutes.
- Add the sherry vinegar, apple cider vinegar, white wine and KNORR Chicken Booster. Cook gently, covered, for 35 minutes. Check if the chicken is cooked, then use ½ cup of the liquid to dissolve the miso. Then add the miso mix back into the pan.
- Add the sesame oil and season to taste. Set aside or refrigerate overnight. When ready to serve, shred the chicken pieces and set aside.
Eggplant
- Halve the eggplants and grill until soft and slightly collapsed, about 25 minutes. Remove from grill and cover with foil to allow them to keep cooking.
Sauce
- Strain the cooking liquid and pour liquid back into the pan. Reduce the liquid for 10–15 minutes, then make a slurry with the cornflour and a little water. Add to the sauce to thicken. Stir well.
To Serve
- Place the eggplant halves onto serving plates. Mix the shredded chicken with a little of the sauce. Then divide the chicken between the eggplant halves. Top with sesame seeds, pickled onions and chives. Drizzle the remaining sauce around the plated eggplants and serve with bonito flakes if desired.