Aubergine with black garlic from Essential Ottolenghi: A Collection (page 170) by Yotam Ottolenghi

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Notes about this recipe

  • 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.

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