Product Description
Miso Aubergine & Mango Croustade
Sales Channel
Not for sale as a wholesale bulk item to select customers on Vivre Gourmet
Used In Following Main Recipes
- Miso Aubergine & Mango Croustade
Batch Production Sizes
- 24 pcs
Recipe Costing
Recipe costing can be found on google sheet on Shared Drive.
Ingredients
- Miso Paste 50gr
- Mirin 100ml
- Honey 15gr
- Aubergine / Eggplant 750gr
- Mango 250gr
- Spring Onion 10gr
- Coriander leaf 5gr
- Chili flake 5gr
- Sun dried tomato cherry 50gr
- Salt & Pepper
- Salad oil 60ml
- Croustade Cases 24pcs
Preparation – Vivre
- Bring the miso, mirin, honey and chili flakes to the boil in a small pan and simmer until thickened.
- Marinated the aubergine with oil, salt & pepper and then grill it until it cooked.
- Drain the aubergine and pat them dry with kitchen paper, cut into 5mm dice and gently toss with the miso glaze.
- Divide the aubergine mixture among 24 croustade cases then top with the mango salsa, Tomato cherry and sliced spring onion.
Storage Details
- GN Pan
Shelf Life
- Chilled – 1 day
Tips