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

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