- 1 aubergine, sliced into ⅓ inch thick rings
- 2 tablespoons Balsajo Black Garlic Paste
- 2 tablespoons light soy sauce
- A handful of blue sprouting broccoli
- 2 servings of buckwheat
- 2 tablespoons of raisins
- 2 tablespoons of crushed walnuts, toasted
- Olive oil
- Black Pepper
- Pomegranate seeds & chopped spring onion or chives to serve
- Boil buckwheat according to instructions on the packaging. In the last 5 minutes add raisins. Drain, add a small splash of olive oil, toasted walnuts, season with salt and pepper to taste, cover and set aside.
- In a small bowl combine together soy sauce and black garlic paste until smooth.
- Fill a shallow saucepan with water and bring it to boil. Add broccoli and cook to desired softness. I like mine al dente, with a touch of crunch to them, so as soon as they turn bright green (after about 2 minutes) I simply turn the heat off and let them sit in the hot water for another 5 minutes or so.
- Meanwhile, heat about 2 tablespoons of olive oil in a griddle pan. You want the pan to be medium to medium high heat. Arrange the aubergine rings in a single layer and fry them for about 1 minute on each side.
- When done brush the exposed side of the aubergine rings in the pan with the black garlic and soy glaze. Sprinkle with a touch of black pepper. Flip them upside down and cook for two minutes. Next brush the other side and flip again (and more black pepper if you like) and fry for a further 2 minutes. The thicker the steaks the longer they’ll need to cook for.
- Serve as soon as possible with pomegranate seeds, spring onions and the leftover black garlic and soy sauce glaze.
Don’t make the mistake of seasoning the aubergine steaks with salt before they are cooked! The glaze is made with naturally quite salty soy sauce.
This recipe was created for Balsajo Black Garlic by Justyna Serwach of Garlic Matters.