Oct 162 min read

Eggplant with black garlic

Updated: Oct 27

Black is the new kid on the block. It is an Asian condiment made by slow-fermenting garlic in a hot and humid environment (155°F to 175°F and 70 to 90% humidity). As the garlic cures, reactions between garlic’s amino acids and sugars temper its flavours, concentrate its sugars, and turn the cloves from juicy, firm, and creamy white to dense, chewy, and dark brown-black. The garlic has a lovely mild scent and sweet garlic and caramel flavour.

I discovered this in North India and bought a pack. I finally found a lovely recipe for using these ingredients.

The dish is super. The roasted eggplant is complimented by the robust, sweet black garlic sauce. The pop of chilli and the fresh herbs complete the dish. This is a light side dish that can complement any table.

Another Ottolenghi recipe that is wonderful. The more I cook from the Ottolenghi cookbooks, the more I am fascinated and awed by the wonderful dishes from around the world that he brings to my table. For more recipes from this cookbook, click here.

Ingredients:

2 large globe eggplants, cut into 1/4-inch circles horizontally

olive oil spray, Salt, to taste

1/2 teaspoon pepper

10-14 black garlic cloves

Juice of 3/4-1 lime

1 cup Greek yoghurt

Salt, yo tasye

1 tablespoon oil

1-2 red chillies, cut into circles

10-12 garlic cloves, cut to the same size

Fresh basil, torn

Fresh dill, torn

Tarragon, fresh or dried

Heat the oven to 375° F.

Layer the eggplants on a lined baking sheet. Spray liberally with oil and sprinkle with salt and pepper. Bake for 30-35 minutes until the eggplants are charred and very soft. Remove and cool.

Meanwhile, add the black garlic, oil, yoghurt and salt to a small blender. Purée until you have a coarse mix. Set aside.

Heat the oil in a frying pan and add the chilies and garlic. Fry until the garlic is golden in colour. Drain on paper towels.

To serve, layer the eggplants on a platter. Top with the garlic sauce and then the fried chillies and garlic. Garnish with basil, dill, and tarragon. Serve with extra sauce on the side.