SERVES FOUR

Ingredients
*3 medium aubergines, sliced widthways into 1.5cm rounds (900g)
*200ml olive oil
*8 large or 16 small black garlic cloves 
*200g Greek yoghurt
*1½ tsp lemon juice
*7 large garlic cloves, thinly sliced 
*3 red chillies, sliced on the diagonal into 3mm rounds
*5g dill leaves
*5g basil leaves
*5g tarragon leaves
*salt and black pepper

Method

1. Preheat the oven to 250ºC/230ºC Fan/Gas Mark 9 (or to its highest setting).

2. Place the aubergine rounds in a large bowl with 60ml of the olive oil, ½ teaspoon of salt and a good grind of black pepper. Mix well and spread out on 2 large baking trays lined with greaseproof paper. Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.

3. Place the black garlic cloves in the small bowl of a food processor with 1/3 teaspoon of salt, 2 tablespoons of oil, 2 tablespoons of yoghurt and the lemon juice. Blitz for a minute, to form a rough paste, and then transfer to a medium bowl.

4. Mix through the rest of the yoghurt and keep in the fridge until needed.

5. Heat the remaining 110ml of 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. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate.

6. Arrange the aubergine slices, overlapping, on a platter. Spoon the yoghurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.

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Extracted from Plenty More by Yotam Ottolenghi (Ebury Press, £27). Photography by Jonathan Lovekin.

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