Did you know that aged garlic can reduce bleeding in your gums and inflammation! - seriously!

A study published in the Journal of Clinical Biochemistry and Nutrition 2020 concluded that taking a daily supplement of aged garlic can actually reduce oral inflammation and reduce the progression of gum disease! - Amazing

So we thought why not include a favourite recipe of Dr. Fiona’s from Yotam Ottolenghi!

Ottolenghi -Aubergine with black garlic

See link below

https://ottolenghi.co.uk/recipes/aubergine-with-black-garlic#

INGREDIENTS

3 medium aubergines, sliced widthways into 1.5cm rounds (900g)
200ml olive oil
8 large or 16 small BLACK GARLIC CLOVES (35g)
200g Greek yoghurt
1½ tsp lemon juice
7 large garlic cloves, peeled and thinly sliced (30g)
3 red chillies, stalks removed and sliced on the diagonal into 3mm rounds
5g dill leaves 
5g basil, roughly torn 
5g tarragon leaves 
salt and black pepper

METHOD

1. Preheat the oven to 250C/480F/gas 9 (or to its highest setting).
   
   
   
   

2. Place the aubergine in a large bowl with 60ml of the olive oil, 1½ teaspoons of salt and a good grind of black pepper.
   
   
   
   

3. Mix well and spread out on 2 large baking trays lined with greaseproof paper. Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.
   
   
   
   

4. Place the BLACK GARLIC CLOVES in the small bowl of a food processor with a third of a teaspoon of salt, 2 tablespoons of oil, 2 tablespoons of yogurt and the lemon juice. Blitz for a minute, to form a rough paste, and then transfer to a medium bowl. Mix through the rest of the yogurt and keep in the fridge until needed.
   
   
   
   

5. Heat the remaining 110ml of oil in a small saucepan on a high heat. Add the garlic and chilli slices, reduce the heat to medium and fry for about 5 minutes, stirring from time to time, until the garlic is golden-brown and the chilli is crispy. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate.
   
   
   
   

6. Arrange the aubergine slices, overlapping, on a platter. Spoon the yogurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.

Enjoy!!