Roasted eggplants with black garlic, pine nuts & basil yoghurt

recipe for 6

• 5 medium sized eggplants,  (1,4 kg)
• 120 ml olive oil
• 150 g greek yoghurt
• 10 g basil leaves
• 20 g pine seeds, roasted
• sea salt & fresh black pepper
• 50 g unpeeled, black garlic
• 1 1/2 tsp rose flavoured Harissa, or common Harissa and 2 drops of rose water
• 1 tsp grenadine syrup
• 2 1/2 tb lemon juice
• 1/4 tbs Isot Biber (Turkish chili flakes, or common chili flakes)
• 1/2 tbs cacao powder for cooking
• 50 ml olive oil

how to do

• preheat the oven to 220 degree C
• divide the eggplants lengthwise, then once again across, cut them to get 10 cm long & 3 cm thick chinks
• put them in a big bowl
• add the olive oil, 1 tb salt, a heavy touch of black pepper & combine all
• after 30 min put the eggplants, flesh to the top, on 2 baking sheets, covered with baking paper, to give each chink enough space
• put them for 40 min into the oven, till they are golden brown & well done
• let them cool down
• for the dressing put the garlic, Harissa, grenadine syrup, lemon juice, Isot Biber, cacao powder & oil into a mixer with 1/2 tsp of salt, mix it for 2 min
• put the cold eggplants to the dressing, mix it carefully with your hands
• let them infuse for minimum 1 hour better 2 or 3
• meanwhile mix the yoghurt with the basil in a mixer to serve with & roast the pine nuts in a pan without any oil for decoration
• arrange all on a big serving plate

smell, taste & go for the show…

aus: Nopi – Das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag