Roasted Eggplant with Black Garlic
An easy, healthy, beautiful dish from London's Yotam Ottolenghi. From his new book Plenty More.(Ten Speed Press 2014)
Servings: 2 -4
Ingredients
- 3 medium eggplants sliced crosswise into rounds ⅔ inch thick
- ½ cup olive oil divided + additional for cooking
- 8 large or 16 small cloves black garlic peeled *
- 1 cup Greek yogurt plain
- 1 ½ teaspoon lemon juice
- 7 cloves garlic thinly sliced
- 3 red chiles cut on the diagonal into slices ¼ inch thick
- ⅓ cup dill leaves
- 2 ½ tablespoon basil leaves
- 2 ½ tablespoon tarragon leaves
- salt and pepper to taste
Instructions
- Preheat oven to 475 F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl (or ziplock bag) place the eggplant, ¼ cup olive oil, salt and pepper to taste and mix to coat eggplant. Place eggplant on the prepared baking sheets. Roast in the oven for 30 min., until golden brown and completely soft. Remove from oven and set aside to cool.
- In a food processor (or blender) add black garlic, ½ teaspoon salt, 2 tablespoon olive oil, and 2 tablespoon Greek yogurt and lemon juice. Form a rough paste by pulsing for approx. 1 min. Transfer paste to a bowl and add the remaining yogurt. Set aside in the refrigerator.
- In a small saucepan, add olive oil and heat over high heat. Add garlic and sliced chiles and reduce heat to medium and cook for approx. 5 min. until garlic is golden brown and chiles are crispy. Transfer the garlic and chiles to a paper towel-lined plate using a slotted spoon.
- On a platter, arrange the eggplant slices so they are just overlapping. Spoon yogurt sauce over eggplant. Sprinkle with the fresh herbs (dill, tarragon and basil) garlic and chiles.