There’s something sumptuous about black garlic. It has a deep funk and sweetness to it. It’s decadent in this preparation with yoghurt and aubergines. I’ve reduced the calories in Yotam Ottolenghi’s recipe in Plenty More by spraying the aubergine slices with oil. I used basil leaves in my version as tarragon was unavailable, it worked wonderfully.
Slender Ottolenghi Aubergine & Black Garlic
Total Time: 45 minutes
Number of servings: 2
Per Serving 217 calories
Fat 17 g
Carbs 14 g
Protein 5 g
- 3 medium aubergines, sliced widthways into 1.5cm rounds (900g)
- 100ml olive oil
- 8 large or 16 small black garlic cloves (35g)
- 200g low fat Greek yoghurt
- 1½ tsp lemon juice
- 7 large garlic cloves, thinly sliced (30g)
- 3 red chillies, sliced on the diagonal into 3mm rounds
- 5g dill leaves
- 5g tarragon leaves (I used basil)
- salt and black pepper
- Preheat the oven to 250ºC/230ºC Fan
- Place cut aubergines on baking trays lined with non stick foil. Place 50 ml of olive oil in an oil mister and spray aubergines. Season slices with salt and pepper and bake until soft. Around 20 - 30 minutes. Remove from the oven and set aside to cool.
- Place the black garlic cloves in a food processor (I use our magic ninja smoothie maker for this) with 1/3 teaspoon of salt, 1 tablespoon of oil, 2 tablespoons of yoghurt and the lemon juice. Blitz for a minute, and then mix through the rest of the yoghurt and keep in the fridge until needed.
- Heat the rest of the oil in a small saucepan on a high heat. Add the garlic 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 and the chilli is crispy - be careful not to burn the garlic at this point as it only takes a second to go from brown to black. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate.
- Place the aubergine slices on a platter. Spoon the yoghurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.