Aubergine with black garlic
Source: 'Plenty More' - Yotam Ottolenghi & Sami Tamimi
Servings: 4
  • 3 medium aubergines (900g)
  • olive oil
  • 8 large black garlic cloves (35g)
  • 150 g Greek yogurt
  • 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
  1. Preheat the oven to 230C.

  2. Cover 2 large baking sheets with parchment paper.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.