The mighty aubergine is not a vegetable that everyone can appreciate. I know lots and lots of people who don’t like this vegetable and refuse to give it (another) try. Aubergines come in many varieties. They can be white, yellow or purple, or even striped. It’s spongy texture and subtle taste make it very versatile in cooking. That is if you know what to do with them. When they are white and small they look exactly like eggs, which is why they are also called ‘eggplant’ in some countries.
Good to know about aubergines: whatever you do, don’t use the aubergine emoji to send a text to your parents to let them know that you are having aubergine for dinner 🙂
Most aubergines don’t need peeling, just a quick rinse. Raw, aubergine is flavourless and bland, but upon cooking, it’s spongy texture absorbs all the flavours of its accompanying ingredients and has a melty, meaty texture which is to die for. That’s why aubergines are often used by vegetarians as a substitute for meat. Aubergines can be roasted, grilled, braised, stuffed, fried, boiled, steamed or sautéed, but my go to method is definitely roasting.
Confession…………. up until about 2012 I was one of those people who didn’t like aubergine. The thought of biting into their spongy texture and bland taste………..blehhh. But over the years, I have come to appreciate them more thanks to Yotam Ottolenghi and Sami Tamimi. They have so many great recipes where they roasts them in the oven and then cover them in all kind of yummy ingredients. This is one of those recipes with roasted aubergine which is covered with crunchy fried (regular) garlic, red pepper, fresh herbs and black garlic yoghurt.
I can hear you think ‘black garlic’??? What is that?
Ok, let’s talk black garlic….………you probably are not the only one who never heard of it. Black garlic is made when heads of regular garlic are aged under specialized conditions until the cloves turn a dark black and develop a sticky date-like texture so it’s ideal for spreading. And the taste? Oh my gosh……..the taste is out of this world. Sweet, earthy, minus the invasive smell of regular garlic. Think of it as a umami version of regular garlic. Some people even like to eat the cloves straight from the bulb and say it’s a perfect “sweet meets savoury” mix of molasses-like richness with slight tangy garlic undertones and a melt-in-your mouth consistency similar to soft, dried fruit. It’s said that it’s an acquired taste, but I absolutely love it.
I didn’t have any trouble finding black garlic, it was readily available at my farmers market in my town, and I noticed it’s becoming more and more available everywhere. I even see it in the big supermarkets nowadays. It’s worth sourcing out! If your local stores don’t carry black garlic you can always order it online.
One warning: don’t substitute the black garlic with regular garlic or smoked garlic or any other garlic in this recipe, because they are completely different ingredients. Look for the actual black garlic and try this gorgeous recipe. It’s also the perfect salad for the summertime when the BBQ is smoking and it’s screaming hot outside.
‘It’s getting hot in here so take off all you cloves’.
I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!
- 3 medium aubergines (900g)
- olive oil
- 8 large black garlic cloves (35g)
- 150 g Greek yogurt
- 1½ tsp lemon juice
- 7 large garlic cloves, thinly sliced (30g)
- 3 red chillies, sliced on the diagonal into 3mm rounds
- 5 g dill leaves
- 5 g basil leaves
- 5 g tarragon leaves
- Salt and black pepper
Preheat the oven to 230C.
Cover 2 large baking sheets with parchment paper.
Cut the aubergine in 1,5 cm rounds and brush them with olive oil (you will need approx. 4 tbs) and season generously with salt and freshly ground black pepper. Place on the prepared sheets and put it in the oven.
Roast in the oven until golden-brown – about 30 minutes. You might need to turn the baking sheet half way so they brown evenly. Remove from the oven and set aside to cool.
Place the black garlic cloves in the small bowl of a food processor with a quarter of a teaspoon of salt, 2 tablespoons of yogurt and the lemon juice. Blitz for a minute, to form a rough paste, and then transfer to a medium bowl. Mix through the rest of the yogurt and keep in the fridge until needed.
Heat up about 3 tbs of oil in a small saucepan on a high heat. Add the slices of regular garlic and chilli slices, reduce the heat to medium and fry for about 5 minutes, stirring from time to time, until the garlic is golden-brown and the chilli is crispy. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate. Be careful not to fry the garlic to long as it will get a bitter taste. The roasted garlic and chilli slices give this dish a little “kick”. You can adjust the quantities of either or both of these ingredients to suit your taste.
Arrange the aubergine slices, overlapping, on a platter. Spoon the yoghurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.