As promised, I’ve had a stab at Ottenlenghi’s famous aubergine with black garlic from his Nopi cookbook. This didn’t disappoint. It was just a shame that I wasn’t in Nopi enjoying the cosy ambiance with a surprisingly good glass of Slovakian white wine. I found the black garlic in Waitrose which is an upscale supermarket chain in the UK. It turns black as a result of fermentation over many weeks and becomes sticky, black and caramelised. I’ve since learnt that you can ferment your own garlic using a slow cooker so I might give that a go. I look forward to trying it in a risotto, ramen and even bread.
- 3 aubergines
- 70ml olive oil
- 75g plain yoghurt
- 5g basil
- 10g pine nuts
- salt and pepper
- 25g black garlic (about 7 cloves)
- 1/4 tsp harissa (spice or paste)
- 1/2 tsp pomegranate molasses
- juice of 1/2 lemon
- pinch chilli flakes
- 1/4 tsp cocoa powder (I used all mine up in my Tiramisu bombe so I subbed it with cacao nibs)
- 25ml olive oil
1.) Preheat the oven to 200 degrees C
2.) Slice the aubergine lengthways and widthways and then each quarter into 3cm wide slices.
3.) Measure out the 70ml olive oil into a mixing bowl and add the aubergine.
4.) Add some salt and pepper and mix until the aubergine slices are coated
5.) Spread out the aubergine slices on a baking tray and roast for 40 minutes when the oven is ready.
6.) In the meantime, in a pan lightly toast the pine nuts until golden brown and set aside in a bowl.
7.) Make the dressing in a blender – add the garlic, 25ml olive oil, harissa, cocoa, chilli, pomegranate molasses and lemon juice and blitz. Alternatively, mash up the garlic in a pestle and mortar, move to a container and whisk with the other ingredients.
8.) Once the aubergine is done, put back in the mixing bowl, add the dressing and gently mix
9.) Let rest for an hour to cool to room temperature and soak up the flavours.
10.) Just before it’s done, chop up the basil.
11.) Spread some yoghurt on the serving plates, lay across the aubergine and sprinkle with the pine nuts and basil to serve.