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aubergines 2

beetroot 500g, peeled

olive oil 5 tbsp

ground cumin ½ tsp

table salt ½ tsp

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For the pangrattato:

olive oil 4 tbsp

panko breadcrumbs 30g

kaffir lime leaves 4g, finely chopped

garlic 1 clove, finely grated

red chilli 1, deseeded and finely diced

table salt a good pinch

lime 1, zested

For the black garlic yoghurt:

Greek yoghurt 200g

black garlic paste 1 tsp

tamarind paste 1 tbsp

It’s the black garlic that teases out the earthy sweetness of the aubergine and beetroot in this dish. It’s generally sold in bulbs, but you can purchase the paste at some supermarkets and online. If you’re just working with the cloves, then you can pound them into a fine paste with a splash of water in a pestle and mortar before adding to the yoghurt. Serves 4 as a side. Ready in about 1 hour.

Preheat oven to 180C fan/gas mark 6. Cut the aubergine and beetroot into 3-4cm pieces on the diagonal and place on a lined baking tray. Toss them with the olive oil, cumin and salt and roast for 50 minutes, tossing half way through, until they are both cooked through and the aubergine is golden and crisp.

For the pangrattato, set a large pan on a medium heat. Add the oil and once hot, add the panko, lime leaves, garlic, chilli and salt and gently toast, stirring constantly for 3-4 minutes, until golden and fragrant. Decant to a small bowl, stir in the lime zest and set aside.

Mix all the ingredients for the garlic yoghurt, then smooth over the base of a serving dish. Top with the roasted veg and sprinkle over the pangrattato.