Cook: 1 hour
Serves: 4
Method:
-
Heat the oven to 200°C. Trim the top off the garlic bulb to reveal the cloves. Season with a pinch of salt and a tablespoon of oil and wrap in tinfoil then roast for 35 minutes, until nicely softened and golden.
-
Set aside to cool completely, then squeeze the head to release the roast cloves from the papery skins. Discard the skins.
-
Grill the aubergines on either a BBQ or open gas flame. Pierce each one and set it over the flame. Grill the aubergines on each side until totally charred and soft. Once grilled, set over a colander in the sink for an hour.
Once cool, peel then discard the skins. Return the aubergines to the colander and press down with a ladle to extract as much moisture as possible.
Blend the aubergines with the lemon juice, tahini, miso, fresh garlic, roasted garlic and salt until smooth.
To make the curry leaf oil: blend the curry leaves with the oil and transfer to a small saucepan. Bring to a simmer for 5 minutes and then set aside. Once cool, strain and discard the solids.
Finally, toast the pine nuts by setting a small pan over a medium heat. Toast the pine nuts until golden brown, tossing occasionally — about 5 minutes. Set aside to cool.
Serve with curry oil and toasted pine nuts.
Bubala
First published in the JC July 10 2022
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Ingredients
1 bulb garlic
1 tbsp olive oil
6 aubergines
65ml lemon juice
170g tahini
1 tbsp white miso paste
1 tsp Maldon salt
1 clove garlic
10g curry leaf
300ml vegetable oil
15g pine nuts