RECIPE BY

CHEF   Chef Yotam Ottolenghi
 
WEBSITE   Click To View

Ingredients

3 medium eggplants sliced width ways into 1.5 cm rounds

200 grams of olive oil .   8 large black garlic cloves

200 grams of Greek Yoghurt

1 and 1/2 tsp on lemon juice .   7 large garlic cloves thinly sliced

3 red chilies sliced on the diagonal into 3 mm rounds

5 gram dill leaves 5 gram tarragon leaves

Method

Heat Oven to 25 degrees Celsius.  Place the eggplant rounds in a large bowl with 60ml of milk and 1/5 tsp on of salt and a good grind of black pepper.

Mix well and spread out on 2 large baking trays lined with grease proof paper.

Roast in the oven until golden brown and completely soft – about 30 mins.

Remove from the oven and set aside to cool.

Place the black garlic cloves in the small bowl of a food processor with 1/3 tsp of salt 2 tbsp of oil, 2 tbsp of yoghurt and the lemon juice.

Blitz for a minute to form a rough paste and then transfer to a medium bowl.

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

Heat the remaining 110 ml of oil in a small saucepan on a high heat.

Add the garlic and chilli slices, reduce the heat to medium and try for about 5 minutes, stirring from time to time, until the garlic is golden brown and chilli is crisp.

Use slotted spoon to transfer the garlic and chilli on to a kitchen paper – line plate

Arrange the eggplant slices overlapping, on a platter.

Spoon the yoghurt sauce on top, sprinkle over the chilli and garlic and finish with herbs.