This roast aubergine gets a rich balsamic flavour from the black garlic cooled down by a bed of Greek yoghurt. Serve with Israeli couscous.
I really love aubergine (eggplant). It's one of those delicious Mediterranean vegetables that takes on all kinds of flavour from everywhere around it.
One of my favourite ways to eat aubergine is just sprinkled with salt and cooked on a hot griddle until charred. At least it was before I tried it like this.
I've cooked it in so many different ways over the years (get all my other aubergine recipes) and it makes such a good centre piece of a meal and works really well as a replacement for meat when you're trying to eat vegetarian.
I've even used it in vegetarian meatballs and it makes the best meat substitute!
I got the idea for this roast aubergine from a very similar recipe in Nopi.
We love black garlic but it's the kind of ingredient that needs to be handled pretty carefully and only works in quite specific recipes. If you want another way to use it then try this black garlic risotto too!
If you haven't tried it before it's got a balsamic kind of taste. It's rich but works so well with something refreshing like the Greek yoghurt in this recipe.
INGREDIENTS YOU NEED TO MAKE THIS ROAST AUBERGINE WITH BLACK GARLIC:
- Aubergine
- Olive Oil
- Greek Yoghurt
- Basil
- Pine Nuts
- Israeli Couscous
- Black Garlic
- Rose Harissa
- Pomegranate Molasses
- Lemon
- Aleppo Pepper Flakes
- Cocoa Powder
Keep scrolling to get the full recipe for this roast aubergine with black garlic...
So the aubergines get roasted up until they're all soft and gooey and just crazy delicious.
Then they're mixed with a whole load of gorgeous ingredients including the black garlic along with pomegranate molasses, cocoa powder and rose harissa.
The roast aubergines obviously suck up all that flavour like a sponge. You know how it is.
After that it's just a case of spreading a bed of Greek yoghurt on a plate and topping it with the aubergine mixture and a big helping of fresh basil.
Serving a scoop of Israeli couscous on the side makes it a really filling and satisfying meal.
It's healthy, vegetarian and simple to put together.
Want more? Get loads more vegetarian recipes!
Keep scrolling to get the full recipe...
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT ONCE YOU'VE MADE THIS ROAST AUBERGINE WITH BLACK GARLIC, ISRAELI COUSCOUS AND YOGHURT?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Smoky Aubergine Salad with Red Pepper
Pressure Cooker Curry with Potato & Aubergine
Recipe
Roast Aubergine with Black Garlic, Greek Yoghurt & Israeli Couscous
Ingredients
- 3 large Aubergines cut in half widthways then into wedges
- Olive Oil
- 200 g Greek Yoghurt
- Handful Basil Leaves
- 20 g Pine Nuts
- 200 g Israeli Couscous
For the Dressing
- 25 g Black Garlic
- 1 teaspoon Rose Harissa
- ¾ teaspoon Pomegranate Molasses
- Juice of one Lemon
- Pinch of Aleppo Chilli Flakes
- ¼ teaspoon Cocoa Powder
- 50 ml Olive Oil
Instructions
- Heat the oven to 200°C. Put the aubergine in a large bowl with a big glug of olive oil and a sprinkling of salt and pepper. Mix together to make sure it's all coated. Spread out on greaseproof paper lined baking trays. Don't overcrowd them so use as many trays as needed. Place in the oven and roast for 40 minutes.
- To make the dressing mix all of the ingredients in a food processor until smooth. Cook the couscous according to package instructions.
- Once the aubergine is cooked remove from the oven and leave to cool for a few minutes. Then put into a bowl and stir the dressing through. Spread the Greek yoghurt out onto plates, top with a helping of aubergine followed by a sprinkling of pine nuts, some torn basil leaves and a scoop of Israeli couscous.
Kavey Favelle says
All the flavours in this are so luscious! I love how soft and full of flavour that aubergine is, and the black garlic, harissa and pomegranate are really calling to me!
Ashley - Forking Up says
My husband hates veggies, but I wonder if I could trick him with this... it looks so tasty! I love the yogurt addition, I will have to try!
Tina Dawson | Love is in my Tummy says
I am a sucker for all things aubergine! And I absolutely love the flavors you got going on here... I have been meaning to try black garlic though, and as soon as I get my hands on some, I'm making these first thing!
Elaine @ Dishes Delish says
I LOVE eggplant. Your photos are beautiful and I can't wait to make your recipe!! I love that it's on yogurt. Double yum!
Mahy says
This looks like a perfect Summer meal for me!! I love the black garlic trick you made, and the eggplant/yogurt combo is a win win for me always!! Will surely make this before my summer ends!