Aubergines with Black Garlic Dressing
The aubergines in this Aubergines with Black Garlic Dressing are roasted and deep fried. It's a simple dish with an unusual but super tasty dressing containing harissa, cocoa powder and chilli!
Ingredients
- 1 large aubergine, sliced
- 6 baby aubergines cut in ½ lengthways
- Vegetable oil for frying
Dressing:
- 8 cloves Black garlic, peeled
- 25ml pomegranate Molasses
- 100ml Olive Oil
- 1 tbs harrissa paste
- 1 tbs cocoa powder
- 1 tsp chilli flakes
- 1 lemon juice only
To serve:
- Watercress sprigs
- Micro coriander
- 100ml thick greek yoghurt
- 50g pine nuts toasted in 15ml olive oil
- 50g pomegranate seeds
Method
Heat a deep fat fryer to 170c. Heat the oven to 200c.
Pan fry the large aubergines in a little oil, when charred pop in the oven for 7 minutes, season.
Meanwhile, deep fry the baby aubergines for 3 minutes, drain.
Blitz the garlic, molasses ,olive oil, harrisa, cocoa, chilli and lemon juice.
Pop both the aubergines into a large bowl, pour ½ the dressing over them and coat.
On a large platter, spoon on the yoghurt and smear all over top with the aubergines, sprinkle with pine nuts, pomegranate seeds, watercress and micro coriander. Drizzle over more dressing. Serve!
Ingredients
- 1 large aubergine, sliced
- 6 baby aubergines cut in ½ lengthways
- Vegetable oil for frying
Dressing:
- 8 cloves Black garlic, peeled
- 25ml pomegranate Molasses
- 100ml Olive Oil
- 1 tbs harrissa paste
- 1 tbs cocoa powder
- 1 tsp chilli flakes
- 1 lemon juice only
To serve:
- Watercress sprigs
- Micro coriander
- 100ml thick greek yoghurt
- 50g pine nuts toasted in 15ml olive oil
- 50g pomegranate seeds
Method
Heat a deep fat fryer to 170c. Heat the oven to 200c.
Pan fry the large aubergines in a little oil, when charred pop in the oven for 7 minutes, season.
Meanwhile, deep fry the baby aubergines for 3 minutes, drain.
Blitz the garlic, molasses ,olive oil, harrisa, cocoa, chilli and lemon juice.
Pop both the aubergines into a large bowl, pour ½ the dressing over them and coat.
On a large platter, spoon on the yoghurt and smear all over top with the aubergines, sprinkle with pine nuts, pomegranate seeds, watercress and micro coriander. Drizzle over more dressing. Serve!
