Miso Aubergine & Mango Croustade

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.


  • 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

  1. Bring the miso, mirin, honey and chili flakes to the boil in a small pan and simmer until thickened.
  2. Marinated the aubergine with oil, salt & pepper and then grill it until it cooked.
  3. Drain the aubergine and pat them dry with kitchen paper, cut into 5mm dice and gently toss with the miso glaze.
  4. 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