Aubergine with black garlic

lunch · ⏱ 35 min · 4 portions · 22.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/740/aubergine-with-black-garlic/