Smoked Aubergines
Ingredients
- 5 medium aubegines trimmed (1.4kg)
- 120 ml olive oil, plus extra to serve
- 150g natural youghurt
- 10g basil leaves
- 70g pine nuts, toasted
- Coarse sea salt and black pepper
Black Garlic Dressing
Ingredients
- 50g peeled black garlic cloves
- 1 ½ tsp rose harrisa (or regular)
- 1tsp pomegranate molasses
- 1 ½ tbsp lemon juice
- ¼ tsp urfa chilli flakes ( or regular chili flakes)
- ½ tsp cocoa powder
- 50ml olive oil
Method
Preheat oven to 220 degrees C/ 200 Fan
Cut each aubergine in half, lengthways, and then again widthways. Cut each section into wedges, about 3cm wide and 10cm long, and place in a large mixing bowl along with the olive oil, 1 tablespoon of sea salt and a good grind of pepper. Mix well, then spread the aubergines out on two parchment-lined baking trays – you don’t want them overcrowded – skin side down. Roast in the oven for about 40 mins until well cooked and golden brown. Remove from the oven and set aside to cool.
Place all the ingredients for the dressing in a small bowl of a food processor, along with a teaspoon of salt. Blitz for about 2 mins until a very smooth paste is formed.
Place the aubergine in a large mixing bowl. Add the garlic dressing and use your hands to stir very gently. You want the aubergine to be coated without disintegrating completely. Leave for an hour or so if there is time to spare. Spread the yoghurt out on a platter or individual plates and arrange the aubergine wedges on top. Sprinkle over the basil leaves – tearing the large ones as you go – and pine nuts. Finish with a drizzle of olive oil and serve.
Recipe Credit - Yotam Ottolenghi
