Miso Glazed Eggplant Tacos (nasu dengaku) with spiced guacamole and pistachio crunch by Cecile Vadas.

This is an all round flavour sensual experience like no other using NON3 Toasted Cinnamon & Yuzu alongside multilayered vegan miso tacos. Playing on the merging of the sense, this dish integrates cuisines to form a true synergy of flavours, cultures and experiences. I mean, where else works more perfectly than alongside Non World, whose foundations are built on transcending base structures, norms and forming a fluidity between food and beverages. Don’t worry, you have the creamy and the crunch, the spicy and the sweet, the bold and the basic that blends into a wrapped miso parcel that melds with an exotic nuttiness.

Makes: 4
Takes: 25 minutes

Ingredients
Marinated cucumbers
- 4 baby for 2 medium Lebanese cucumbers - 1 tsp salt
- 1/4 juice lime
- 1 tbsp mirin
- 1 tbsp chili flakes
- 1 tbsp teriyaki sauce
- Eggplant (Nasu Dengaku)
- 2 tbsp red miso
- 2 tbsp mirin
- 1 tbsp rice wine vinegar
- 2 tbsp shaoshing wine
- 1 tbsp brown sugar
- 1 tbsp ketchup manis
- 1/2 large eggplant, cut into thick hot chips
- 1 tbsp sesame oil

Edamame Guacamole
- 1 cup shelled edamame
- 1/4 cup pistachios
- 1 avocado
- 2 tbsp olive oil
- 1 tbsp mirin
- 1/4 lime, juiced
- 1tspseasalt
- 1 tsp chilli flakes
- 1/2 tsp cayenne pepper

Tacos
- 6 tacos
- Microgreens
- Lime to serve
- 2 tbsp pistachios, crushed

Method
Shave the cucumbers with a peeler until just hitting the seeds. Turn over and repeat on the other side until the seed core is remaining. Add the cucumbers to a small bowl along with the remaining cucumber ingredients. Mix and leave to sit for 30 minutes.

In a small pot, whisk together the miso, mirin, sake or rice wine vinegar, shaoshing wine, sugar, miso paste and ketchup manis on a medium high heat until it reaches a thicker consistency and bubbling.

Place the aubergine into the miso marinade pan and add 1 tsp salt. Cook on medium heat until reduced (4-5 minutes).

Blend together the edamame guacamole in a food processor until smooth.

To serve, spoon edamame guacamole over the taco. Top with eggplant in the middle, cucumber and finish with crushed pistachios. Pour glasses of NON3 Toasted Cinnamon & Yuzu and enjoy.

(Recipe developer and photographer  Cecile Vadas)