Black Garlic, broccoli, eggplant and mint is a winner recipe from The Two Raw Sisters. Roast the vegetables in black garlic olive oil and black garlic salt, fry the pumpkins seeds in oil with mint, black garlic puree and lemon juice and follow your nose (or the recipe below.) It's veges with a sweet and salty coating.
And feel free to substitute the broccoli or eggplant for any other in-season vegetable.
Two Raw Sisters
4
10 minutes
45 minutes
Eating vegetables is easy when it's delicious! Fantastic with salmon, or on the BBQ table this dish of black garlic, broccoli, eggplant and mint is great when you need a hearty plate of interesting vegetables. The broccoli and eggplant can be substituted with other in-season vegetable.
1 head of broccoli
1 red onion, sliced
1 large eggplant
3 tbsp olive oil infused with black garlic
1.5 tbsp black garlic puree
handful of mint, finely chopped
pinch of black garlic sea salt
½ cup pumpkin seeds
juice of one lemon
fresh mint and coriander, to serve
2 heaped tbsp tahini
Preheat the oven to 200C
Cut the broccoli into small-medium florets and place on a baking tray with the sliced red onion.
Cut the eggplant lengthways into 1-2cm thick slices and place on another tray. Drizzle both trays with 2 tbsp black garlic olive oil and sprinkle with salt.
Put the trays in the oven and cook for 10 minutes. Turn the broccoli and onion. Change the oven to grill and continue cooking the broccoli and eggplant for 10 minutes.
Remove the broccoli and onion and give the eggplant another 5 minutes.
Mix the caraway seeds, black garlic puree and chopped mint in a small bowl or cup.
Heat 1 tbsp of oil in a pan then add the black garlic mixture, the salt and pumpkin seeds. Fry for about 5 mins over a medium heat.
Add the lemon juice to the pan and cook for another 2 minutes.
Layer the salad on a large plate - broccoli, eggplant, black garlic mix, fresh mint and drizzle with tahini. Continue until everything is used up.
