Balsamic Aubergines & Artichoke Yoghurt Dip
I first discovered this recipe after having lost my sense of taste and smell from Covid-19. I invested in a book that was created based off research from previous viruses where people had lost their senses or had experienced differing sense of taste and smell. The recipes in the book were based upon ingredients that those people had found to be able to taste and smell correctly. So it wasn't so much a way of training yourself to regain the loss, but instead to try different foods that were still enjoyable.
Aubergine isn't something I cook with too often but with its dark soy sauce, balsamic vinegar and maple syrup dressing, these aubergines are like none I'd tasted before.
Recipe (serves 2):
2 aubergines
2 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp dark soy sauce
1 tbsp maple syrup
1 tbsp cornflour dissolved in 50ml water (to create a paste)
180g jar artichoke puree (or 3 artichoke hearts in 2tbsp of the oil, blitzed)
180g plain Greek yoghurt
2 tbsp pomegranate seeds
Drizzle of pomegranate molasses (optional)
Fresh basil leaves
Warmed flat breads
Method:
Top and tail the aubergies and cut them in half lengthways. Slice each half into 2 long strips. Score shallow cuts along the length of the strip to allow the aubergines to soak up the flavour from the dressing.
Make the flavoured yoghurt by whisking the artichoke puree and yoghurt together. Refigerate until ready to serve.
In another bowl mix the balsamic vinegar, soy sauce and maple syrup together and set aside.
Heat the oil in a large frying pan over a high heat. When hot, place the aubergines flesh side downwards in the pan and cook for 5 minutes until golden brown.
Carefully flip the aubergines once browned and cook for a further 5 minutes on the other side. (If the pan is too hot, turn it down a fraction so you don't burn them).
Pour the vinegar mixture over the aubergines and cook for another 1-2 minutes.
Add the cornflour paste to the pan and allow the mixute to really thicken and become rich and sticky. Remove from the heat.
Divide the artichoke yoghurt between two plates, top with the aubergine strips and paste from the pan.
Serve with the pomegranate seeds, a drizzle of pomegranate molasses, torn basil leaves and warmed flat breads.