Look away now Penny Chapman, this is an Ottolenghi recipe. I found some black garlic at the wonderful Canberra farmers market SO I went to the man who seems to use as many obscure ingredients as he can. This is from the NOPI book.
5 Medium aubergines, trimmed ( 1.4kg)
120ml olive oil, plus extra to serve
150g natural yoghurt
10g basil leaves
20g pine nuts toasted
coarse sea salt and black pepper
Black Garlic Dressing
50g peeled black garlic cloves
1 1/2 rose harissa ( or regular)
1ps pomegranate molasses
2 1/2 tbsp lemon juice
1/4 tsp urfa chilli flakes or a pinch of regular dried chilli flakes
1/2 tsp cocoa powder
50 ml olive oil
1. Preheat the oven to 220C
2. Cut each aubergine in half, lengthways, and then again, widthways. Cut each section into wedges about 3cm wide and 10cm long, and place in a large mixing bowl along with the olive oil. ! tablespoon of sea salt and a good grind of black pepper. Mix well, then spread the aubergines out on two parchment-lined baking trays – you don’t want then=m to be overcrowded – skin side- down. Roast in the oven for about 40 minutes, until we’ll cooked and golden brown. Remove from the oven and set aside to cool.
3. Place all the ingredients for the dressing in the small bowl of a food processor, along with 1/4 teaspoon of salt. Blitz for about 2 minutes, until a very smooth paste is formed.
4. Place the aubergine in a large mixing bowl. Add the garlic dressing and use your hands to stir very gently: you want the aubergine to be coated without disintegrating completely. Leave for an hour or so, if there is time to spare. Spread the yoghurt out on a platter or individual plates and arrange the aubergine wedges on top. Sprinkle over the basil leaves – tearing the large ones as you go – and pine nuts.
Finish with a drizzle of olive oil and serve.
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