Burnt Aubergine, Soy, Miso & Borlotti Bean Stew

INGREDIENTS

Borlotti Beans- 3 tins

Aubergines, 3 cm diced-  5

Cherry Tomatoes, halved- 25

Onion, finely diced- 2

Garlic Cloves, sliced- 6

Fennel Seeds- 1 tsp

Tomato Puree- 2 tbsp

Smoked Paprika- 3 tsp

Soy Sauce- 2 tbsp

Mirin- 4 tbsp

Miso Paste- 1 tbsp

Veg Stock            As needed – around 2 litres

For the Onion Cream     

Onions, whole, unpeeled             4

EVO       As needed

Salt         As needed

Lemon Juice       1

METHOD

For the onion cream, drizzle the whole onions in a little EVO and roast in the oven at 200C for around 40 mins until the onions are soft. Leave to cool.
Peel the onion and add the soft flesh to the blender with EVO, salt and lemon juice. Blend to a very smooth puree, adding more oil if required.
For the beans, toss the aubergine and tomatoes in some oil, 1 tsp smoked paprika and salt, roast in the oven for about 30 mins at 200C.
In a pan, sweat the onions and garlic in oil until soft, add the fennel seeds and cook for a couple more minutes. Add the tomato puree and cook for a couple more minutes.
Drain the borlotti beans and add to the pan with the vegetable stock, paprika, soy, mirin and miso paste. Cook until the beans are tender, about 30-40 mins. Ensure the liquid has reduced enough.
Add the cooked tomatoes and aubergine and lemon juice. Taste and adjust the seasoning.