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Aubergine with black garlic

Golden, silky aubergine roasted soft and sweet.
Black garlic yoghurt is tangy, creamy, and deep with heat.
Chilli-garlic oil shines bright with lemon and fresh herbs.

lunch ⏱ 35 min 430 kcal / portion 22.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Aubergine with black garlic
v5 · rb0e705f985 20260727Z1751 200 ml olive oil salt to taste 🔥 preheat the oven to 250°C 🌀 mix aubergine with olive oil, salt and black pepper 🔥 ⏱ 30 min spread aubergine on two baking trays and roast until golden-brown and completely soft ⏳ cool the roasted aubergine 🌀 ⏱ 1 min blend black garlic with salt, olive oil, yoghurt, and lemon juice to form a rough paste ⏳ mix the black garlic paste through the rest of the yoghurt and refrigerate until needed 🍳 ⏱ 5 min fry garlic and chilli in the remaining oil until garlic is golden-brown and chilli is crispy, stirring occasionally 🔪 transfer the garlic and chilli to kitchen paper to drain 🍽 arrange roasted aubergine slices overlapping on a platter 🍽 spoon the yoghurt sauce on top of the aubergine 🍽 sprinkle over garlic and chilli finish with dill, basil and tarragon leaves Aubergine Black Garlic 🎉 900 g aubergine black pepper to taste 35 g black garlic clove 200 g greek yoghurt 1½ tsp lemon juice 30 g garlic clove 3 pieces red chilli 5 g dill leaf 5 g basil 5 g tarragon leaf aubergine, black pepper 67 ml black garlic clove, greek yoghurt, lemon juice salt 67 ml olive oil garlic clove, red chilli 67 ml dill leaf, basil, tarragon leaf
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Preparation steps

  1. preheat the oven to 250°C
  2. mix aubergine with olive oil, salt and black pepper
  3. spread aubergine on two baking trays and roast until golden-brown and completely soft for about 30 min
  4. cool the roasted aubergine
  5. blend black garlic with salt, olive oil, yoghurt, and lemon juice for 1 min to form a rough paste
  6. mix the black garlic paste through the rest of the yoghurt and refrigerate until needed
  7. fry garlic and chilli in the remaining oil for about 5 min until garlic is golden-brown and chilli is crispy, stirring occasionally
  8. transfer the garlic and chilli to kitchen paper to drain
  9. arrange roasted aubergine slices overlapping on a platter
  10. spoon the yoghurt sauce on top of the aubergine
  11. sprinkle over garlic and chilli
  12. finish with dill, basil and tarragon leaves

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