Aubergine with Black Garlic from The Coolinary | Suncoast View

Published: Mar. 8, 2019 at 12:42 PM EST
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SARASOTA (WWSB) - Aubergine with black garlic

2 pieces medium aubergines, sliced widthways into 1.5cm rounds (900g)

1 cup Extra virgin olive oil

12 pieces Black garlic

½ cup Greek yogurt

1½ tsp Lemon juice

7 large Garlic cloves, peeled and thinly sliced

3 pieces Red chillies, stalks removed and sliced on the diagonal into rounds

Dill leaves, Basil (roughly torn), Taragon

Salt and Black pepper


Preheat the oven to 250C/480F/gas 9 (or to its highest setting).

Place the eggplant in a large bowl with half of the olive oil, 1½ teaspoons of salt and a good grind of black pepper.

Mix well and spread out on 2 large baking trays lined with greaseproof paper. Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.

Place the black garlic cloves in the small bowl of a food processor with a third of a teaspoon of salt, 2 tablespoons of oil, 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 the remaining 110ml of oil in a small saucepan on a high heat. Add the 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.

Arrange the aubergine slices, overlapping, on a platter. Spoon the yogurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.

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