Roasted Aubergine with Black Garlic Pine Nuts and Basil

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Toss 

Toss wedges of medium-sized aubergine in a large mixing bowl with 120ml of good quality olive oil, sea salt and pepper. Roast skin-side down on a baking tray (you may need more than one) for about 40 minutes, or until well cooked and golden-brown, slightly verging on blackened.

Coat

Once the aubergines are removed from the oven and cooling down, blitz a dressing by combining a few cloves of black garlic (or if you can’t get black garlic, oven-roasted garlic)  50ml olive oil, plenty of lemon juice, some tomato puree, pomegranate molasses (if you don’t have any, use some honey) and some chilli flakes). When the aubergine is cooled down, throughly coat the wedges with the dressing by using your hands gently.

Top

Top with torn basil leaves and toasted pine nuts, add a final grind of sea salt and serve room temperature.

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This recipe is adapted from Ottolenghi’s newest and seriously gorgeous cookbook, NOPI

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