Grilled Eggplant, Stuffed with Chicken Escabeche, Miso & Sherry

Preparation

1. For the Chicken:

   1. Fry the chicken pieces in a pan with olive oil until brown, leaving the inside uncooked. Keep aside. 
   2. In the same pan, fry the garlic, carrots, fennel, onion, and bell pepper, all chopped into big pieces. 
   3. Add seasoning like salt, black pepper, anise, cinnamon, and bay leaves. Introduce the chicken pieces and cook for a few minutes all together. 
   4. Introduce the liquids: vinegars, wine, and chicken bouillon. Cook slowly for around 35 minutes, covered. 
   5. Check if the chicken is properly cooked, then add the miso (previously dissolved in the same boiling liquid) and sesame oil, adjusting the salt as needed. 
   6. Once everything is cooked and adjusted, keep aside or refrigerate overnight if possible.

2. For the Aubergines:

   1. When the temperature is ambient, take out the chicken strings from the meat pieces. 
   2. Grill the aubergines and keep them covered to finish cooking the inside. Then peel them carefully, trying to keep the shape. 
   3. Stuff the aubergines with the chicken strings
   

3. For the Sauce:

   1. Pass everything through a colander and reduce. Add some corn flour to get a smooth texture. 
   2. Sauce the aubergines and decorate with sesame seeds, pickled red onion, and chives.