Roasted aubergine with black garlic yoghurt
And lemony chilli oil
Roasted aubergine absorbs so much flavour and when piled with black garlic yoghurt, lemony chilli oil and fresh herbs it creates a decadent and rich dish, packed with gorgeous, zingy and umami flavours.
I love cooking with black garlic as it adds a sweet, earthy and tangy flavour almost like molasses or treacle.
Here's the recipeā¦
Ingredients
3 medium aubergines, sliced widthways into 1.5cm rounds
60ml of olive oil
5g of rosemary leaves
5g of basil leaves
For the yoghurt
2 tablespoons of extra virgin olive oil
6 black garlic cloves
150g of thick greek yoghurt or coconut yoghurt
Juice of half a lemon
For the oil
100ml extra virgin olive oil
4 garlic cloves, thinly sliced
Ā½ a red chilli, sliced into 3mm rounds
Peel of 1 lemon
Method
Preheat the oven to 200ĀŗC.
Place the aubergine rounds in a large bowl with the olive oil, and a good grind of salt and black pepper. Mix well and spread out on 2 large baking trays lined with greaseproof paper.
Roast in the oven for 30 minutes, until golden-brown and completely soft. Remove from the oven and set aside.
Place the black garlic cloves into a food processor with the olive oil, yoghurt, lemon juice and a dash of salt and pepper. Blitz until combined. Set aside in the fridge until ready to serve.
For the lemon and chilli oil - simply heat the oil in a small saucepan on a high heat. Add the garlic, lemon 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. Use a slotted spoon to transfer the garlic, lemon and chilli onto a kitchen paper-lined plate.
Arrange the aubergine slices, overlapping, on a platter. Spoon the yoghurt sauce on top, pour over the oil along with the crispy garlic, lemon and chilli, before finishing with the herbs.
Enjoy!
