Confit Garlic, Aubergine and Yoghurt Dip

Ingredients

• 25 garlic cloves, (2-3 bulbs), peeled

• 250 ml of vegetable oil

• 4 aubergines

• 1 pinch of ground white pepper

• 3 tbsp of greek yoghurt

• 1 lemon, juiced

• 1 small handful of mint leaves

• 1 handful of pomegranate seeds

• 1 drizzle of extra virgin olive oil

4 servings

Calories~375 kcal

Protein~6 g

Carbs~30 g

Fat~26 g

Fiber~11 g

Sugar~14 g

Total recipe

Calories~1,500 kcal

Protein~25 g

Carbs~120 g

Fat~105 g

Fiber~45 g

Sugar~55 g

Method

• Step 1

  To make the confit garlic, add the garlic cloves and oil to a small saucepan and heat gently for about 25 mins, until soft and lightly golden. Remove from the heat and set aside.

• Step 2

  Meanwhile, place a wire roasting rack over a gas hob – protect the hob with foil if you like. Use a fork to pierce the aubergines all over; set them on the rack and cook over the flame for about 20 mins, turning now and then, until the skin is blackened and the flesh is soft. (If you don’t have a gas hob, halve lengthways and score the flesh, then rub with a little oil and roast at 180°C/160°C fan/gas 4 for 45 mins.)

• Step 3

  Put the softened aubergines in a bowl, cover tightly and leave to steam for at least 20 mins; this will ensure the aubergines are soft throughout and make the flesh easier to scoop out.

• Step 4

  After steaming, split the aubergines open and scoop the flesh into a food processor; discard the skins. Add in any juice from the bowl, along with 8 of the confit garlic cloves and 3tbsp of their oil, plus a big pinch each of salt and white pepper, which is more aromatic than black pepper and adds just a background hum of flavour here. Blitz on high to fully break down the garlic; if you don’t have a food processor, a stick blender works too. Add the greek yoghurt and lemon juice and blitz once more, just to combine.

• Step 5

  To serve, scatter with the mint and pomegranate seeds and drizzle with extra virgin olive oil. Keep covered in the fridge for 3-4 days; add the mint and seeds before serving. The confit garlic will keep for up to 3 weeks in its oil in a sealed container in the fridge.