Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and place a baking tray or pizza stone inside to heat thoroughly.

2. 2

   In a large bowl, toss 2 large aubergines, cut into 1-inch thick slices, with 2 tablespoons of rapeseed oil, 1 teaspoon of sea salt, 0.5 teaspoon of freshly ground black pepper, and 2 tablespoons of fine oat flour until evenly coated.

3. 3

   Carefully place the seasoned aubergine slices onto the preheated baking tray and bake for 20 minutes, flipping halfway through, until slightly charred and tender.

4. 4

   While the aubergines bake, prepare the whisky-neep glaze by combining 1 small finely grated turnip, 2 tablespoons of Scottish heather honey, 1 tablespoon of Scotch whisky, 1 tablespoon of apple cider vinegar, 0.25 teaspoon of ground white pepper, 0.25 teaspoon of ground allspice, and 1 tablespoon of rapeseed oil in a small saucepan over medium heat, simmering gently for 10 minutes until thickened.

5. 5

   Remove the aubergines from the oven and generously brush each slice with the prepared whisky-neep glaze, then sprinkle evenly with 100 grams of crumbled mature Scottish cheddar cheese and 1 tablespoon of finely chopped fresh thyme.

6. 6

   Return the glazed aubergines to the hot oven for an additional 15 minutes, or until the cheese is melted and bubbly and the glaze has caramelized slightly.

7. 7

   Garnish the finished "Auld Reekie Smoked Aubergine" with a handful of fresh chopped parsley before serving warm.