Aubergine with black garlic from Plenty More (page 170) by Yotam Ottolenghi

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Ingredients

basil
Greek yoghurt
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EYB Comments

This recipe is on p.158 in the US edition.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

This recipe is on p.158 in the US edition.
Meredythhaas on July 22, 2025

I love Ottolenghi but wasn’t wowed by this one. Needed more acid- salt, or vinegar somewhere?
apw2020 on January 21, 2025

Absolutely LOVE this recipe.
KarinaFrancis on March 10, 2022

Oh yes! This was delicious! I loved the black garlic dressing and crispy toppings. The best part is that my eggplant adverse beloved said he enjoyed and asked for it again
Ganga108 on March 02, 2022

Ottolenghi took a while to warm to black garlic, he says but several recipes feature in his books – one absolutely gorgeous one in Nopi, and this one – both with eggplants that have been roasted. In this recipe the roasted eggplant slices are drizzled with a yoghurt-black garlic sauce, which is then topped with crispy chilli rings and garlic slices before being liberally sprinkled with herbs. It is wonderfully delicious. Of course.
Keighleyjm on September 13, 2021

This was great, very unusual taste and the sauce went really well with the aubergine - we had it with a rare steak off the grill and the flavour and sauce were a perfect complement. Made it with black garlic liquid molasses and worked perfectly
e_ballad on May 07, 2019

This was ok, but we weren’t wowed, unlike most Ottolenghi recipes. As already indicated by @Rutabaga, there is quite a lot of sauce. I used the online link which does not list basil in the ingredients.
Rutabaga on September 29, 2016

After I started making this dish, I realized that it was not the recipe I had intended to make - that would have been the aubergine and black garlic recipe from Nopi! Never mind, I will try that one next. The flavor of this dish is really great, definitely out of the ordinary. It's also very easy to make the separate components of this dish in advance and throw it together quickly right before serving. For herbs, I used dill and cilantro. My eggplants were getting a little old, however, and were smaller than the ones Ottolenghi used, so they became quite mushy after 30 minutes in the oven. They tasted fine, but the texture was a little odd. Worse than odd to my five-year-old, who simply did not like this dish (perhaps it's too sophisticated for his palate). Also, the recipe makes far more black garlic sauce than you need for the salad, so halve it or plan to do something with the leftovers.