Roasted Aubergine with Oyster Mushrooms

Black Garlic Purée

• 100 g black garlic
• 70 g apple juice

Aubergine Miso Spread

• 50 g sunflower oil
• 200 g aubergine, diced (1 cm)
• 40 g miso
• 40 g tahini
• 40 g liquid vegetable stock
• 1 tsp ground cumin

Aubergine Halves

• 1 aubergine
• 3 tsp sunflower oil
• 250 g hen of the woods mushroom, pulled into individual strands
  oder fresh king oyster mushroom, pulled into individual strands
• 2 Tbsp unsalted butter, diced

Serving

• 16 edible flowers