The Telegraph published a similar recipe in 2014 created by Yotam Ottolenghi. Long time fans of this very famous cook are familiar with it. Now, it is one of the most popular dishes of the Nopi restaurant in London. My recipe is more simple but you can give it a try…It’s really good too! Black garlic is just regular garlic that has been aged under top secret conditions until it turns black and it’s got a balsamic kind of taste. Now it is quite easy to find in a good supermarket.
Aubergine with black garlic my way
When the eggplants are cooked, put them in a bowl and pour half your creamy dressing on top. Toss and store in the refrigerator at least an hour.
- 2 large eggplants
- 30 ml olive oil or more
- 2 plain yogurts
- A bunch of basil leaves
- 20 g pine nut
- Salt and freshly ground pepper
- 30 g peeled black garlic cloves
- Juice of 2 pomegranate fruits
- 1 tsp of harissa
- 1 lemon
- 1 tsp caster sugar
- An apron!
- Step 1 Extract the pomegranate juice from the fruit. Keep a few pomegranate seeds for the final decoration. I simply use a citrus press to extract the juice. Beware of splashes…! Pre-heat the oven to 230°, remove the grid and cover it with wax paper. Set aside. Pour the pomegranate juice in a pan, add the juice of ½ the lemon and 1 tsp of sugar, and warm up on high heat stirring regularly until the juice turns into syrup. Turn off the burner and set aside.
- Step 2 Slice the eggplant in 2 lengthwise. Cut each half in 2, in its width this time. Then cut in thick slices or wedges. Add the salt and pepper, the oil and toss. Place the wedges on the grid covered with wax paper, keeping some space between each slice. Cook for 30 minutes. Meanwhile, mix the black garlic with the 2 yogurts, the pomegranate syrup, the harissa, the second half of the lemon juice, salt, and pepper. Check the seasoning and adjust if necessary. Set this creamy dressing aside.
- Step 3 When the eggplants are cooked, put them in a bowl and pour half your creamy dressing on top. Toss and store in the refrigerator for at least an hour.
- Step 4 Just before serving, prepare the 4 plates: at the center, pour the rest of the creamy dressing evenly, arrange the eggplant wedges on top, and delicately add the chopped basil leaves. Lastly, roast the pine nuts in a saucepan, and top up with the pomegranate seeds and the roasted pine nuts.