Ingredients

• 1 head elephant garlic
• 2 cloves elephant garlic
• grated
• 1 lime
• juice and zest
• 1 green chilli
• finely chopped
• 2 tbsp rice wine vinegar
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh basil
• 60ml/2fl oz olive oil
• salt and freshly ground black pepper
• 600ml/21fl oz Jersey full cream milk
• 2 bay leaves
• 1 sprig rosemary
• drizzle olive oil
• 1 tsp lemon juice
• 2 tbsp white miso paste
• 1 tbsp sesame oil
• 8 baby aubergines (or 2 large aubergines)
• halved and scored

Directions

• Heat a griddle pan or barbecue to a high heat and colour the elephant garlic head on all sides. Wrap in foil and place on a cool part of the barbecue or in an oven preheated to 120C/100C Fan/Gas ½.
• To make the ricotta
• place the milk in a saucepan with the herbs
• olive oil and a pinch of salt. Bring to the boil
• then whisk in the lemon juice. Remove from the heat and wait for the milk to split. Pour into a colander lined with cheesecloth over a large bowl and allow to drain.
• To make the aubergine. mix the miso paste with the sesame oil and 2 tablespoons of water
• until smooth. Brush each aubergine half with the miso mixture. Cook on the barbecue or on a hot griddle pan for 5–10 minutes on each side
• basting with the miso
• until cooked through and charred.
• To make the dressing
• place the grated garlic
• lime juice and zest
• chilli
• vinegar and herbs in a pestle and mortar and season with salt and pepper. Squeeze the garlic out from the head and mix with the dressing.
• To serve
• arrange the ricotta on a serving plate with the aubergine. Drizzle with the dressing and serve.