Aubergine, Black Garlic & Sourdough Recipe

Prepare and score aubergines

Preheat oven to 220°C (430°F). Trim the stem ends of the aubergines and cut each in half lengthwise. Using a sharp knife, score the flesh in a diamond pattern about 1/4-inch deep — this helps marinade and roasting. Sprinkle both sides lightly with sea salt and let sit 10 minutes to draw out some bitterness, then pat dry with kitchen paper.

Season and roast

Brush the cut faces with 2 tablespoons olive oil and the lemon juice. Sprinkle smoked paprika and black pepper over the flesh. Place aubergine halves cut-side up on a lined baking tray. Roast in the preheated oven for 25–30 minutes until flesh is very soft and edges caramelized. If you prefer a charred finish, finish under a high grill for 2–3 minutes keeping an eye on them.

Make purée

While aubergines roast, place peeled black garlic cloves, softened butter or oil, lemon zest, salt and pepper in a small blender or mortar and pestle. Mash/blend adding up to 1 tablespoon warm water to loosen into a smooth paste. Taste and adjust seasoning. The purée should be spreadable but concentrated.

If you prefer a thinner sauce for drizzling, whisk in an extra 1–2 teaspoons olive oil or warm water until desired consistency is reached.

Toast sourdough

While aubergine is nearing readiness (last 8–10 minutes), brush both sides of sourdough slices lightly with 2 tablespoons olive oil. Toast slices in a hot skillet over medium-high heat (or under a grill) 2–3 minutes per side until golden and crisp with good char marks. Rub the warm toasts lightly with the cut side of the garlic clove to impart a mild garlic note.

Spoon & smash

When the aubergines are roasted, use a spoon to scoop some of the soft flesh from each half into a bowl and lightly mash with a fork to loosen texture. Alternatively leave some halves intact to place on toast whole. Taste and add a pinch more salt or a squeeze of lemon if needed.

Build toasts

Spread a thin layer (about 1 teaspoon) of black garlic purée on each toasted sourdough slice. Top with a generous spoonful of mashed roasted aubergine, or place a roasted aubergine half on each slice and smear. Drizzle each serving with a little extra virgin olive oil, sprinkle flaky sea salt, a pinch of toasted sesame seeds or dukkah if using, and scatter chopped parsley and microgreens/basil.

Serve warm or at room temperature. Leftovers: keep components separate and refrigerate up to 2 days; reheat aubergine gently and re-toast bread before assembling.