Roasted Eggplant with Black Garlic Pine nuts and Basil
Ingredients
- 5 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
- 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
Instructions
Roasted Eggplant with Black Garlic, Pine nuts, and Basil serves 6 original recipe by The Daily Meal.
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