Roasted Eggplant with Black Garlic, Pine nuts, and Basil

Try this recipe for Roasted Eggplant with Black Garlic, Pine nuts, and Basil from the 'NOPI' cookbook
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Roasted Eggplant with Black Garlic, Pine nuts, and Basil

Jonathan Lovekin

We’ll be thinking we’ve done pretty much everything that can be done with a tray of roasted eggplant, and then a new ingredient comes along to shake things up. We discovered black garlic around the same time that NOPI opened, and quickly became hooked. It has an addictive mellowness and depth of fermented flavor: part balsamic vinegar gummy candy, part licorice allsort. Black garlic starts off as white garlic. Nothing is added to the cloves to make them change so fundamentally from one thing to another; they simply undergo a three-week heat process that transforms their natural sugars and amino acids. It’s sold either as a whole bulb whose cloves you then need to peel, or in a small jar of slightly smaller cloves already separated and peeled.

This recipe benefits from being made a few hours before you want to eat it, for the flavors to really absorb and develop. The roasted eggplant wedges don’t fully keep their shape once they’re tossed in the garlic sauce, so don’t worry if the result is slightly mushier than you’d expect: it’ll be all the better to spoon on top of some toasted sourdough or pita bread.

With thanks to Gena Deligianni for this dish.  

Reprinted with permission from NOPI by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

6
Servings
143
Calories Per Serving
Deliver Ingredients

Ingredients

For the eggplant:

  • medium eggplants, trimmed
  • 1/2  Cup  extra-virgin olive oil, plus extra to serve
  • 2/3  Cups  plain yogurt
  • 1/3  Ounce  basil leaves
  • 3/4  Ounces  pine nuts, toasted
  • Coarse sea salt and black pepper, to taste

For the black garlic dressing:

  • 1 3/4  Ounce  peeled blacked garlic cloves
  • 1 1/2  Teaspoon  rose harissa (or regular harissa)
  • 1  Teaspoon  pomegranate molasses
  • 2 1/2  Tablespoons  lemon juice
  • 1/4  Teaspoon  urfa chile flakes (or a pinch of regular dried chile flakes)
  • 1/2  Teaspoon  cocoa powder
  • 3 1/2  Tablespoons  extra-virgin olive oil

Directions

For the eggplant:

Preheat the oven to 425 degrees F (390 degrees F convection).

Cut each eggplant in half lengthwise, and then again widthwise. Cut each section into wedges about 1 1/4 inches wide and 4 inches long, and place in a large mixing bowl along with the olive oil, 1 tablespoon of salt, and a good grind of black pepper. Mix well, then spread the eggplants out on two parchment-lined baking sheets — you don’t want them to be overcrowded — skin-side down. Roast in the oven for about 40 minutes, until well cooked and golden brown. Remove from the oven and set aside to cool.

For the black garlic dressing:

Place all the ingredients for the dressing in the small bowl of a food processor, along with 1/4 teaspoon of salt. Blitz for about 2 minutes, until a very smooth paste is formed.

Place the eggplant in a large mixing bowl. Add the garlic dressing and use your hands to stir very gently: you want the eggplant to be coated without disintegrating completely. Leave for an hour or so, if there is time to spare. Spread the yogurt out on a platter or individual plates and arrange the eggplant wedges on top. Sprinkle over the basil leaves — tearing the large ones as you go — and the pine nuts. Finish with a drizzle of olive oil and serve.

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
4g
3%
Protein
3g
7%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
28mg
3%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Magnesium, Mg
12mg
4%
Phosphorus, P
36mg
5%
Selenium, Se
2µg
4%
Sodium, Na
95mg
6%
Water
49g
2%

Roasted Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.