Roasted Eggplant with Black Garlic Recipe

Name: Roasted Eggplant with Black Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Medium Eggplants, Sliced In 2/3 Inch Thick Rounds; 1/2 cups Olive Oil, Divided (partially For Cooking); 8 cloves Black Garlic; 1 cup Greek Yogurt, Plain; 1- 1/2 teaspoon Lemon Juice; 7 cloves Garlic, Thinly Sliced; 3 whole Red Chiles, Cut On The Diagonal Into Slices 1/4 Inch Thick; 1/2 cups Fresh Dill Leaves; 2- 1/2 Tablespoons Tarragon Leaves; 2- 1/2 Tablespoons Basil Leaves; Salt And Pepper, to taste

Servings: persons

3 whole Medium Eggplants, Sliced In 2/3 Inch Thick Rounds
1/2 cups Olive Oil, Divided (partially For Cooking)
8 cloves Black Garlic
1 cup Greek Yogurt, Plain
1- 1/2 teaspoon Lemon Juice
7 cloves Garlic, Thinly Sliced
3 whole Red Chiles, Cut On The Diagonal Into Slices 1/4 Inch Thick
1/2 cups Fresh Dill Leaves
2- 1/2 Tablespoons Tarragon Leaves
2- 1/2 Tablespoons Basil Leaves
Salt And Pepper, to taste

1
Preheat oven to 475 F. Line 2 baking sheets with parchment paper and set aside.
2
In a large bowl (or zip-lock bag) place the eggplant, half of the olive oil and salt and pepper to taste.
3
Mix to coat eggplant in the oil mixture.
4
Place eggplant in a single layer on the prepared baking sheets.
5
Roast in the oven for 30 minutes or until golden brown and completely soft.
6
Remove from oven and set aside to cool.
7
In a food processor (or blender) add black garlic, 1/2 teaspoon salt, 2 tablespoons olive oil, 2 tablespoons Greek yogurt and lemon juice.
8
Form a rough paste by pulsing for approximately 1 minute.
9
Transfer paste to a bowl and add the remaining yogurt.
10
Set aside in the refrigerator.
11
In a small saucepan, add the remaining olive oil and heat over high heat.
12
Add the sliced regular garlic and sliced chilies and reduce heat to medium.
13
Cook for approximately 5 minutes or until garlic is golden brown and chilies are crispy.
14
Transfer the garlic and chilies to a paper towel-lined plate using a slotted spoon.
15
On a platter, arrange the eggplant slices so they are just overlapping.
16
Spoon yogurt sauce over eggplant.
17
Sprinkle with the fresh herbs (dill, tarragon and basil) and the garlic and chilies mixture.
18
Notes: 1.
19
Black garlic can be found at your local Asian market or online.
20
2.
21
Recipe from Londons Yotam Ottolenghi, in his new book Plenty More (Ten Speed Press 2014).

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 whole Medium Eggplants, Sliced In 2/3 Inch Thick Rounds, 1/2 cups Olive Oil, Divided (partially For Cooking), 8 cloves Black Garlic, 1 cup Greek Yogurt, Plain, and more.

Yes, Roasted Eggplant with Black Garlic falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant with Black Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions