Method

• 1.
  To make crispy basil, heat 3cm sunflower oil in a saucepan or wok over high. Pat basil with paper towel and, in batches, carefully add to pan, standing back as it spits. Cook for 5 seconds or until crispy. Remove with a slotted spoon and drain on paper towel.
• 2.
  To make eggplant puree, heat a chargrill pan to high heat. Grill eggplant for 7-8 minutes each side or until tender. Transfer to a heatproof bowl, cover and stand for 20 minutes to cool. Trim tops, transfer eggplant and juices to a blender with butter and maple syrup, and whiz until smooth. Cover and set aside until needed.
• 3.
  Meanwhile, to make Vegemite and miso sauce, combine lemongrass, ginger, olive oil and plum wine in a saucepan over high heat and bring to the boil. Reduce to a simmer and cook for 15 minutes or until reduced by three-quarters. Add sugar, miso and Vegemite, increase heat to high and cook, stirring, until boiling. Strain into a heatproof bowl. Cover and set aside.
• 4.
  Reheat chargrill pan to high heat. Rub lamb in extra olive oil. Grill for 3 minutes each side, or until cooked to your liking. Transfer to a plate and rest for 5 minutes.
• 5.
  Spread puree onto serving plates, add lamb, and drizzle with Vegemite and miso sauce. Scatter with crispy basil to serve.