Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Place 800 grams of 1 cm thick aubergine slices in a colander, sprinkle evenly with 50 grams of coarse sea salt, and let them cure for 30 minutes, weighted down with a plate to extract moisture.

2. 2

   Rinse the cured aubergine slices thoroughly under cold water to remove excess salt, then pat them completely dry with paper towels to prepare for cooking.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat, then sauté 200 grams of finely chopped brown onion until softened, before adding 200 grams of sliced mixed wild mushrooms and 3 cloves of minced garlic, cooking for another 5 minutes until fragrant.

4. 4

   Pour in 75 ml of Scottish single malt whisky and carefully deglaze the pan, scraping up any browned bits from the bottom, then stir in 200 grams of pinhead oats, 1 teaspoon of dried thyme, and 0.5 teaspoon of freshly ground black pepper.

5. 5

   Gradually add 600 ml of hot vegetable broth to the skillet, bring the mixture to a simmer, then reduce heat and cook, stirring occasionally, for 10-12 minutes until most of the liquid is absorbed and the oats are partially cooked.

6. 6

   Arrange the dried aubergine slices over the simmering oat mixture in the skillet, gently pressing them down, then drizzle 30 grams of melted unsalted butter over the top of the aubergine.

7. 7

   Transfer the skillet to a preheated oven at 180°C (350°F) and bake for 25-30 minutes, or until the aubergine is tender and the topping is golden brown and bubbling.

8. 8

   Garnish the Scottish Whisky-Cured Aubergine Skirlie Bake with fresh parsley before serving warm.