How about a black garlic recipe today? Have you tried using this amazing ingredient in your cooking? You gotta give it a go if you haven’t already.
The Persian roasted aubergine dip (mirza ghasemi) is one of my all-time favourite dishes. I love the combination of the soft smokey aubergine pulp, garlic, tomatoes and the scrambled eggs. When I tasted black garlic the first thing that came to my mind was to give it a try in mirza ghasemi. The experiment with black garlic turned really good results. My guests that night mopped up all of that very quickly and made lots of compliments.
Black garlic originates from east Asia where they hugely believe in its health benefits. It’s now becoming more and more popular in other countries too. Whole bulbs look quite like smoked garlic but the cloves are very dark, almost black, and have a creamy consistency. They taste sweet with a hint of balsamic vinegar and are much milder than normal garlic.
Black garlic tastes better when it is lightly sautéed in olive oil before mixing with the aubergine pulp. I like to scramble the eggs before folding them into the aubergine mixture but you can also mix lightly beaten eggs gently through the aubergine mix and cook until set.
This lovely dip is a great accompaniment to many dry white wines.
To serve 4-6 people as appetizer you will need the following ingredients: