Fallow Chefs Blooming Aubergine with Sriracha Hot Honey

Aubergine is one of the most underrated vegetables in the kitchen. Often overlooked in favour of more familiar seasonal ingredients, it can sometimes be dismissed as ‘bland’ or ‘difficult to cook’. Yet when prepared properly, aubergine transforms into something truly special, with a silky-soft centre, crisp golden exterior and an incredible ability to absorb bold flavours.

In this exclusive collaboration with Fallow Chefs, we’ve taken aubergine to new heights. Inspired by Fallow’s innovative approach to flavour, this striking Blooming Aubergine combines the delicate seasoning power of Sicilian Fine Sea Salt, Selected by Maldon, the signature crunch of Maldon Original Sea Salt Flakes, and the sweet heat of Fallow Chefs Sriracha Hot Honey. The result is a showstopping dish that’s crispy, vibrant and packed with layers of umami, spice and texture.

Perfect as a starter, side dish or centrepiece for entertaining, this recipe proves that aubergine deserved a place firmly in the spotlight.

About Fallow Chefs

Founded by acclaimed chefs Jack Croft and Will Murray, Fallow has become one of London’s most celebrated restaurants, earning a loyal following for its innovative approach to modern British cooking, bold flavours and commitment to sustainability. Known for transforming humble ingredients into unforgettable dishes, Fallow has built a reputation for creativity both in the restaurant and across its hugely popular social media channels.

How to Make a Blooming Aubergine with Fallow Chefs Sriracha Hot Honey

Prepare the Aubergine

1. Keeping the stem intact, peel the aubergine.
2. Slice lengthways through the aubergine four times to create eight equal baton, still attached at the top.
3. Sprinkling generously all over with Sicilian Fine Sea Salt, Selected by Maldon and leave on a tray for 30 minutes to dry brine.

Make the Miso Buttermilk Dressing

1. Combine the white miso, mirin, soy sauce, rice wine vinegar, garlic, ginger, lime juice and zest.
2. Blend until smooth and fully combined.
3. Add the buttermilk, whisk together and set aside.

Make the Black Pepper Ranch

1. Combine all ranch ingredients in a bowl.
2. Whisk until smooth and well incorporated.

Coat and Fry the Aubergine

1. Squeeze out as much moisture as possible from the aubergine and pat dry.
2. Dust thoroughly with flour, ensuring the inside of each baton is evenly coated.
3. Whisk the eggs in a bowl.
4. Dip the aubergine into the egg, then coast generously with panko breadcrumbs.
5. Heat neutral oil to 180°C.
6. Carefully lower the aubergine into the oil and dry for around 3 minutes until crisp and golden brown. Drain on kitchen paper.

Make the Crispy Curry Leaves

1. Fry the curry leaves into the hot oil for 30 seconds.
2. Remove with a slotted spoon and drain on kitchen paper.

Finish and Serve

1. Drizzle the fried aubergine generously with Fallow Chefs Sriracha Hot Honey.
2. Sprinkle with Maldon Original Sea Salt Flakes and black sesame seeds.
3. Spoon 4-5 tablespoons of the miso dressing onto the centre of a serving plate.
4. Place the blooming aubergine on top.
5. Dot the black pepper ranch over the aubergine.
6. Scatter over the crispy curry leaves and finish with an extra drizzle of hot honey and a final pinch of Maldon Original Sea Salt Flakes.

Why You’ll Love This Recipe

This dish is a celebration of texture and flavour. The dry brining process with Sicilian Fine Sea Salt helps draw out excess moisture, resulting in an aubergine that’s beautifully tender inside while achieving a crisp, golden coating. Layered with rich miso dressing, peppery ranch, aromatic curry leaves and the sweet-spicy kick of Fallow Chefs Sriracha Hot Honey, every bite delivers something unexpected.

Whether you’re already an aubergine enthusiast or looking to give this often-overlooked vegetable another chance, this recipe is guaranteed to chance your mind.

Want to see it come together? Watch the full recipe from Maldon Salt and Fallow Chefs on Instagram here.