Roccbox Adventure with Sarah Glover

Follow @missarahglover on her Roccbox adventure to Joshua Tree. Cooking up some delicious recipes, on the Tom Gozney Signature Edition Roccbox.

Miso-glazed eggplant salad

Step 1:

Preheat your Roccbox to 200°C (400°F) or hotter.

Step 2:

Slice the eggplant in two halves lengthwise and score lightly. Rub in some ghee.

Step 3:

Heat some ghee in a cast-iron pan in the Gozney Roccbox , then add the eggplant, flesh-side down, to the pan and cook for a few minutes, until it begins to soften. Turn the eggplant over, and for cook 3–4 minutes, until the skin is browned.

Step 4:

Meanwhile, in a bowl, the mirin, sugar and sake in a small bowl.

Step 5:

Turn the eggplant over, add miso paste and cook for a further 3-4 minutes.

Step 6:

Transfer the eggplant to the prepared tray, skin-side down and brush the sake dressing on top of each eggplant half. Return the eggplant to the Roccbox and cook for 4 minutes or until the miso mixture is golden and bubbling.

Step 7:

Sprinkle the miso eggplant with sesame seeds and let it rest for around 10 minutes. Serve and enjoy!

One-pan pork chops with apple sauce

Step 1:

Preheat your Roccbox to 400°C/752°F or hotter. Heat a cast iron pan in the oven.

Step 2:

Slice apple into chunks and add them to the cast-iron pan with some ghee and some grated garlic.

Step 3:

Sprinkle the pork chops with salt and add the thyme and sage.

Step 4:

Place the butter/ghee in the pan and melt it in your Roccbox until sizzling. Add the seasoned pork chops and cook for 4–6 minutes each side, until browned and the internal temperature is 55°C (130°F). Return the apple to the pan and serve.