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    Home / Breakfast and Brunch Recipes / Ottolenghi Inspired Black Garlic And Aubergine Toast

    Mar 22, 2015 · Last Updated: Nov 3, 2021

    Ottolenghi Inspired Black Garlic And Aubergine Toast

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    I was reading through my Plenty More cookbook by Ottolenghi when I saw a beautiful and intriguing recipe for Aubergine with Black Garlic. I had never used black garlic before, but I knew I wanted to try it, so I started to learn more about black garlic.

    Black Garlic Aubergine Toast

    Black Garlic is pure garlic that has been deeply caramelized, but is entirely free from additives and flavorings. It is traditionally made by placing garlic in earthenware and baking it in the sun for about 40 days. Now, South West Garlic Farm, who kindly provided me with the black garlic I used, don't have to rely on the sun and instead cook the garlic at a low steady temperature for 40 days.

    Black Garlic Aubergine Toast

    As the garlic caramelizes, it develops a rich umami flavor that is reminiscent of soy sauce with a molasses sweetness and a rich licorice aftertaste. Some describe the taste of black garlic like a high quality balsamic vinegar because it also has a citrus-like tang.

    Black-Garlic

    On the outside, it looks like garlic with an old parchment paper skin. But inside, the cloves are obviously black and are dense and gummy to the touch. It's pungent; and to me, smells like the dried shiitake mushrooms from a Chinese herb shop. As you would expect with a strong Camembert, even though my black garlic is stored in a plastic tupperware, I can smell it every time I open the refrigerator.

    Black Garlic Aubergine Toast

    This recipe for Black Garlic Aubergine toast is inspired by Ottolengi's recipe. The black garlic yogurt dressing is straight from his recipe, as is the method for roasting the aubergine. I left out the chilies, basil, tarragon and additional garlic from his recipe though. Instead, I added tomatoes and feta. To make it perfect for brunch too, I served it on toast.

    It's delicious and colorful. And in case you haven't worked with black garlic before, wise words from Ottolenghi: "don't be scared of black garlic".

    Black Garlic Aubergine Toast

    Ottolenghi Inspired Black Garlic and Aubergine Toast

    5 from 1 vote
    Print Recipe Save RecipeSaved!
    Serves: 4
    Prep: 10 mins
    Cook: 30 mins
    Total: 40 mins
    This delicious brunch is made by roasting aubergines and tomatoes in olive oil, and serving it on toast with a black garlic yogurt dressing.

    Ingredients

    For the roasted aubergines (eggplants) and tomatoes

    • 3 medium aubergines - sliced to ½ inch (1 ½ cm) thick
    • 1 ½ cups cherry tomatoes (about 20 cherry tomatoes)
    • ¼ cup olive oil
    • ½ teaspoon salt
    • 1 pinch black pepper

    For the black garlic dressing

    • 8 large black garlic cloves (35 grams)
    • 1 cup greek yogurt
    • 2 tablespoons olive oil
    • 1 ½ teaspoons lemon juice (this is about the juice of ¼ of a small lemon)
    • 1 pinch salt

    To serve

    • ½ cup feta cheese - crumbled
    • 1 handful fresh dill - chopped, for serving
    • 4 large slices crusty bread (preferably sourdough)
    • 1 small knob butter (for toasting)
    US Customary - Metric

    Instructions

    • Preheat the oven to 480°F/250°C. Line a large baking tray with parchment paper (depending on the size of your oven, you may need two trays).
    • Roast the aubergines and tomatoes. In a medium bowl, place the aubergine rounds and tomatoes with the olive oil, salt and black pepper. Mix well and spread out on the baking tray(s). Roast in the oven for 25-30 minutes, until golden-brown and completely soft. Remove from the oven and set aside to cool.
    • Make the black garlic dressing. Place the black garlic coves in the small bowl of a food processor with olive oil, 2 tablespoons of yogurt, lemon juice and a pinch of salt. Blitz until smooth to form a rough paste. Transfer it to a medium bowl and mix in the rest of the yogurt. Set the dressing in the refrigerator until ready for serving.
    • To serve. Butter both sides of each slice of toast and grill both sides on a grill pan or skillet until lightly toasted. Cut each slice of toast in half. Evenly distribute the roasted aubergine and tomatoes on the toasts. Evenly distribute on the feta cheese and dill. Carefully spoon on the black garlic dressing over each slice of toast.

    Notes

    Inspired by Ottolenghi's Aubergine with Black Garlic recipe.
    Course: Toasts and Sandwiches
    Author: The Worktop
    Cal : 278kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    The black garlic I used was kindly provided by South West Garlic Farm. I love these beautiful linens and stoneware plates from Minor Goods.

    « Turn Your Blog Into a Business
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    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for Dinner Ideas, Oven, Quick and Easy Brunches, Salads and Vegetables, Savory Breakfast Ideas, Summer Breakfast Recipes, VegetarianTags: olive oil, toast, tomatoes, vegetables

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Cheyanne says

      March 23, 2015 at 5:57 pm

      5 stars
      This is some of the prettiest toast I have ever seen! I have been meaning to pick up a copy of "Plenty More", but I keep forgetting (blonde hair, I swear!). I love all of the flavors this toast has going on... its almost a shame to call it just toast... its so gorgeous I feel like it needs some fancy name :) Thanks for sharing the recipe, I'm definately going to be making this soon! Oh, and thanks for sharing the 411 on Black Garlic as well! Great Post!! Cheers!

      Reply
      • Tina Jui says

        March 24, 2015 at 3:15 pm

        Thanks, Cheyanne. I really had trouble plating and taking photos of this dish because of the dark color of the black garlic dressing. It doesn't do Ottolenghi's beautiful pictures in his book justice.

        Reply
    2. Jim says

      March 23, 2015 at 2:52 pm

      5 stars
      I never even knew black garlic existed!

      Reply
      • jonathan says

        March 23, 2015 at 2:54 pm

        5 stars
        Me neither!

        Reply
        • Tina Jui says

          March 23, 2015 at 2:57 pm

          There's still some in the fridge if you want more :)

          Reply
    3. Kathleen | HapaNom says

      March 23, 2015 at 1:05 pm

      What a wonderful way to use black garlic! I love that this dish is packed with a ton of flavor!

      Reply
      • Tina Jui says

        March 24, 2015 at 3:13 pm

        Thank you, Kathleen. Black garlic really is a great way to wow the tastebuds with flavor.

        Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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