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An aubergine, a glass of red ale and a pot of salt and a green napkin, resting on a cork cutting board
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Irish red ale aubergine

Gentle caramel notes of an Irish red ale, mixing with the texture of a cooked aubergine
Prep Time20 minutes
Cook Time16 minutes
Total Time36 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: aubergine, irish red ale
Servings: 2 portions

Ingredients

  • 1 large aubergine
  • 200 ml Irish Red Ale
  • 2 tsp salt
  • 1 tbsp oil

Dressing

  • 100 ml yogurt
  • 50 ml mayonnaise
  • 1 ½ tsp miso

Instructions

  • Cut off both ends of the aubergine and then cut in half.
  • Put meat side down on your cutting board. Score the skin in a diagonal pattern.
  • Turn the aubergine over and salt the meat side. Let it rest for ten minutes to draw out excess water.
  • Gently pat the aubergine with a paper towel.
  • Heat a frying pan and fry the aubergine with meat side down until browning, about 3 minutes.
  • Then briefly turn it over to skin side down and fry for another 3 minutes.
  • Turn back to meat side and pour the ale over the aubergine skin, soaking them.
  • Turn down the pan to low and slowly cook the Ale for ten minutes.
  • While the Ale is cooking into the aubergine, prepare the dressing.
  • Mix all the ingredients together, taste to see if need more miso.
  • Serve the aubergine with rice and the sauce.