Babaganoush Italian-style

To make the Italian-style babaganoush, first remove the end of the eggplant 1, then divide it in half 2 and cut the pulp with the tip of a knife, without affecting the peel 3.

Line a baking sheet with parchment paper and grease it with a drizzle of oil 4, then lay the eggplant with the cut side facing down 5. Bake in a preheated static oven at 430°F (220°C) for about 15-20 minutes 6; they must be soft and slightly golden. If after cooking the aubergines are particularly watery, leave them to rest in a colander for about 30 minutes so they will lose the vegetation water.

Meanwhile, prepare the garlic confit: crush the garlic head, peel the cloves and put them in a saucepan 7 together with the oil 8; it is important that the wedges are completely immersed in oil. Heat the oil over very low heat for 40 minutes, the garlic should be soft and browned 9.

Switch to the cherry tomatoes: wash and divide them in half 10, then arrange them on a baking sheet lined with parchment paper with the cut side facing up 11, salt 12 and add a pinch of sugar.

Sprinkle with oregano 13 and season with plenty of oil 14. Bake in a preheated static oven at 390°F (200°C) for about 40 minutes; they must be wilted, well toasted and caramelized 15.

When the eggplants are warm, take the pulp with the help of a spoon 16 and transfer it to a jug 17, then add a few tablespoons of flavored oil 18 and a pinch of salt.

Also add a couple of cloves of confit garlic 19 and blend with an immersion mixer 20 to obtain a creamy and homogeneous consistency 21.

Pour the eggplant cream into a serving bowl and garnish with the baked cherry tomatoes 22, then add a few slices of radish 23 and shallot, which you can soak in water and vinegar to dilute the flavor 24 .

Finally season with salt flakes 25, oregano 26 and a pinch of paprika. If you wish, you can also add a few flakes of ricotta. Your Italian-style babaganoush is ready to be served 27!