Aubergine coated in a parmesan breadcrumb mixture along with my best ever creamy mashed potato and caramelised onions with sweet chestnuts. A perfect winter warmer. The mash has a touch of garlic and miso for a slight umami-ness. It’s rich, buttery and probably going to make an appearance every week until Spring. Leave a comment…
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PARMESAN AUBERGINE SCHNITZEL, MISO GARLIC MASH AND CARAMELISED ONIONS WITH CHESTNUTS
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