Method:

• Heat the oven to 200°C. Trim the top off the garlic bulb to reveal the cloves. Season with a pinch of salt and a tablespoon of oil and wrap in tinfoil then roast for 35 minutes, until nicely softened and golden.

• Set aside to cool completely, then squeeze the head to release the roast cloves from the papery skins. Discard the skins.

• Grill the aubergines on either a BBQ or open gas flame. Pierce each one and set it over the flame. Grill the aubergines on each side until totally charred and soft. Once grilled, set over a colander in the sink for an hour.

• Once cool, peel then discard the skins. Return the aubergines to the colander and press down with a ladle to extract as much moisture as possible.

• Blend the aubergines with the lemon juice, tahini, miso, fresh garlic, roasted garlic and salt until smooth.

• To make the curry leaf oil: blend the curry leaves with the oil and transfer to a small saucepan. Bring to a simmer for 5 minutes and then set aside. Once cool, strain and discard the solids.

• Finally, toast the pine nuts by setting a small pan over a medium heat. Toast the pine nuts until golden brown, tossing occasionally — about 5 minutes. Set aside to cool.

• Serve with curry oil and toasted pine nuts.
  
  Bubala

First published in the JC July 10 2022