Fermented Black Garlic!!!

June 20, 2016

There’s something really special and unique about the flavor of black garlic, not to mention the fact that the color makes you look twice! With an almost candy like consistency and an unforgettable taste i encourage anyone to take hold of this under utilized gem and get creative with it! Here I have created a Smokey Baba Ganoush dip with Fermented Garlic, flat breads and crunchy vegetables. A great snacking dish to share that is also SUPER healthy and SUPER delicious! Provided and shot for my friends at Carter Spencer HQ in QLD, they are the finest growers and purveyors of the north so check them out and see what delights they have to offer!

http://www.carter-spencer.com.au/

Shot by the lovely Bec Hudson and styled by me of course:)

http://bechudson.com.au/

Smokey Eggplant & Fermented Garlic Dip

Serves 6-8

Prep time: 20 mins

Cook time: 20 mins

 

Ingredients

4 large eggplants whole

2 cloves fresh garlic, finely minced

2 Tbs tahini

1 fresh lemon zest & juice

6 cloves fermented garlic

S + P

Extra virgin olive oil

Chargrilled flatbreads/ fresh baby vegetables to serve

Method

1.    Over an open flame, place a cake rack or wire mesh rack and place your eggplant over the open fire. Char on all sides for approx. 10 mins or so until blackened, remove from heat and allow to cool in a metal or glass bowl.

2.    Being careful not to burn your hands, peel off and discard all of the blackened skin and place into a food processor with the fresh garlic, tahini, lemon, 4 cloves of your fermented garlic and pulse until you are happy with the consistency.

3.    Loosen the mixture up with a little olive oil and season to taste.

4.    Roughly chop the remaining 2 cloves of fermented garlic, spoon your dip into a nice little bowl and garnish with a drizzle of olive oil, sprinkled black garlic and serve with your favorite toasted flat-breads, crackers or fresh vegetables.

 

 

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Jamie Humby

Chef + Food Stylist, Melbourne, Australia

©2020 by Jamie Humby

 

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