What You'll Need

• 1 aubergine
• 1 bulb of garlic
• Black olives
• 1 slice of bread
• Half a bottle of white wine (I used an open bottle of Chenin Blanc)
• Dijon mustard
• Fresh thyme
• Fresh parsley
• Fresh coriander
• Greek yogurt
• Olive oil
• Salt and pepper

Method

Start by setting the oven to 100°C.

Cut the top off a bulb of garlic and roughly dice a generous handful of black olives. Place the garlic, olives and a slice of bread on a tray and put them in the oven to slowly dehydrate for a few hours.

Meanwhile, prepare the aubergine. Remove the top and bottom, cut it in half lengthways and trim the rounded sides away so you're left with two rectangular wedges.

Line a tray with kitchen roll and sprinkle with salt. Place the aubergine on top, season again with salt and cover with more kitchen roll. Put something reasonably heavy on top and leave it to press while the moisture is drawn out.

Don't waste the trimmings. Put the aubergine rounds into the oven with the garlic and olives to roast.

The Sauce

Pour half a bottle of white wine into a saucepan and add thyme, parsley, coriander, Dijon mustard, salt and pepper.

Bring everything to a gentle simmer and begin reducing.

Once the garlic and aubergine trimmings are roasted, add them to the pot. Two cloves of garlic is plenty.

Continue reducing until everything has softened and the flavours have come together.

Add a splash of water, then strain the mixture into a clean saucepan. Reduce again, this time quite aggressively, until it reaches a consistency similar to yoghurt.

Allow the mixture to cool before stirring through Greek yoghurt and a handful of roughly chopped parsley.

The Olive Crumb

Remove the crust from the dehydrated bread and crush it into breadcrumbs.

Mix with the dehydrated olives at roughly a 3:1 ratio of olives to breadcrumbs. Add a small pinch of salt and crush together until you have a coarse crumb.

Cook the Aubergine

Once everything has finished dehydrating, increase the oven temperature to 200°C.

Place the aubergine wedges onto a tray, dress generously with olive oil, salt and pepper and roast for 15-20 minutes per side until golden, crispy and tender.

To Serve

Spread the sauce across the plate first.

Top with the roasted aubergine, a generous drizzle of good olive oil, the black olive crumb and a scattering of roughly chopped coriander or parsley.

Serve with the Famille Cécillon Syrah and try not to eat all the olive crumb before the aubergine is ready.