Hands up who hasn't yet tried black garlic?
That was me until a recent trip to visit my mum, who has been raving about its deliciousness for months. My auntie, who makes her own by placing single bulb garlic cloves in a rice cooker on the lowest setting for 2 continuous weeks (in the garage apparently as the smell can render an entire house completely uninviting for any potential visitors!), brought a bag over for me and one word: 'YUM'!
It tastes caramelised, balsamic-like, prune-esque in its sweetness and stickiness and so mellow in comparison to the raw version. The added bonus is that it is even higher in antioxidants than the raw version and allegedly doesn't give rise to the dreaded garlic breath (I don't know how).
Anyhow, I'm not a big fan of raw garlic so when I decided to make a Baba Ganoush which generally calls for raw garlic I thought I'd use a clove of the black stuff. The flavour is delicious against the roast aubergine, tangy sundried tomato and citrus zing of sumac. The perfect accompaniment is a sweet pile of pomegranate seeds or some persimmon slices.
Sundried Tomato, Sumac and Black Garlic Baba Ganoush
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 4
Ingredients:
2 medium aubergines (650-700g), washed and dried
10-12 (50g) sundried tomatoes (dehyrated or in olive oil)
3 tbsp tahini
3/4 lemon, juice only
1/2 tsp sumac
1/4 tsp cumin
1 single clove bulb of black garlic (or 1 small clove raw garlic)
sea salt and freshly ground pepper to tate
1-2 tbsp extra virgin olive oil (to preference; if tomatoes are in olive oil, you will need less)
Instructions:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. Using a sharp knife prick the aubergine skin a few times to prevent them bursting.
3. Place aubergines on a baking sheet and bake in preheated oven for 35-45 minutes, or until soft.
4. If using very hard dehydrated sundried tomatoes, briefly soak them in water and drain.
5. Allow aubergine to cool before roughly chopping and adding to food processor or high powered blender with all other ingredients, except EVOO and salt and pepper. I like to include the aubergine skin for extra fibre, flavour and nutrients but feel free to peel them if preferred.
6. Gradually add EVOO if mixture is too dry. Blend until smooth if preferred but I prefer a chunkier texture and pulse only briefly.
7. Season to taste with salt and pepper.
 |
| Sundried Tomato, Sumac and Black Garlic Baba Ganoush |
That was me until a recent trip to visit my mum, who has been raving about its deliciousness for months. My auntie, who makes her own by placing single bulb garlic cloves in a rice cooker on the lowest setting for 2 continuous weeks (in the garage apparently as the smell can render an entire house completely uninviting for any potential visitors!), brought a bag over for me and one word: 'YUM'!
It tastes caramelised, balsamic-like, prune-esque in its sweetness and stickiness and so mellow in comparison to the raw version. The added bonus is that it is even higher in antioxidants than the raw version and allegedly doesn't give rise to the dreaded garlic breath (I don't know how).
Anyhow, I'm not a big fan of raw garlic so when I decided to make a Baba Ganoush which generally calls for raw garlic I thought I'd use a clove of the black stuff. The flavour is delicious against the roast aubergine, tangy sundried tomato and citrus zing of sumac. The perfect accompaniment is a sweet pile of pomegranate seeds or some persimmon slices.
Sundried Tomato, Sumac and Black Garlic Baba Ganoush
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 4
Ingredients:
2 medium aubergines (650-700g), washed and dried
10-12 (50g) sundried tomatoes (dehyrated or in olive oil)
3 tbsp tahini
3/4 lemon, juice only
1/2 tsp sumac
1/4 tsp cumin
1 single clove bulb of black garlic (or 1 small clove raw garlic)
sea salt and freshly ground pepper to tate
1-2 tbsp extra virgin olive oil (to preference; if tomatoes are in olive oil, you will need less)
Instructions:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. Using a sharp knife prick the aubergine skin a few times to prevent them bursting.
3. Place aubergines on a baking sheet and bake in preheated oven for 35-45 minutes, or until soft.
4. If using very hard dehydrated sundried tomatoes, briefly soak them in water and drain.
5. Allow aubergine to cool before roughly chopping and adding to food processor or high powered blender with all other ingredients, except EVOO and salt and pepper. I like to include the aubergine skin for extra fibre, flavour and nutrients but feel free to peel them if preferred.
6. Gradually add EVOO if mixture is too dry. Blend until smooth if preferred but I prefer a chunkier texture and pulse only briefly.
7. Season to taste with salt and pepper.
Comments
Post a Comment