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Main Ingredient: Aubergine
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Prep Time: 15 mins
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Cook Time: 20 mins
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Serves: 4
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Recipe by: Opito Bay Salt Company
Via @shehnazzy_cooks on Instagram.
Method
- Thinly slice one red onion.
- Add ¼ cup olive oil to a pan on medium-low heat. Add ½ a teaspoon of Opito Bay Black Garlic Sea Salt, ½ teaspoon brown sugar and the sliced red onion to the pan.
- Allow to caramelise on medium-low heat. If it’s burning, then turn the heat down. Occasionally, give it some attention and stir; roughly every minute or so. The caramelisation process can take up to 10 minutes, so be patient with this.
- In the meantime, you can cut the aubergine into 2cm wide strips.
- If you have cut up the aubergine and you are still waiting for your onions to caramelise, then mix 1 cup of Greek yoghurt, one teaspoon of hulled tahini and the juice of one lemon. Add a pinch of any white salt (but of course, my preference would be for you to use the Original Natural Opito Bay Sea Salt) and stir well. Taste the tahini yoghurt base and add more salt as you desire (some yoghurts are saltier than others).
- Once your onions have almost caramelised (they look a deep purpley-brown), add in the sliced aubergine strips, 2 teaspoons cumin seeds and 1 ½ teaspoons of Opito Bay Black Garlic Sea Salt. Stir and cook until the aubergines have turned a dark brown colour, as shown in the pictures. Taste and add more Opito Bay Black Garlic Sea Salt as you like.
- To plate up, on a beautiful serving plate of your choice, dollop all the tahini yoghurt you made earlier and spread it across the plate. Pile up the caramelised black garlic aubergine and onion mixture in the centre. Pile up the torn coriander on top. Grab a pinch of chilli powder and sprinkle it across the yoghurt and aubergines. Do the same with the Opito Bay Black Garlic Sea Salt and sprinkle over the yoghurt for a beautiful black and white contrast.
- Drizzle some olive oil on top and bon appetit! Serve with toasted artisan bread of your choice!
- Enjoy!
