Roasted Eggplant with Black Garlic

Ingredients

• 3 whole Medium Eggplants
• Sliced In 2/3 Inch Thick Rounds
• 1/2 cups Olive Oil
• Divided (partially For Cooking)
• 8 cloves Black Garlic
• 1 cup Greek Yogurt
• Plain
• 1- 1/2 teaspoon Lemon Juice
• 7 cloves Garlic
• Thinly Sliced
• 3 whole Red Chiles
• Cut On The Diagonal Into Slices 1/4 Inch Thick
• 1/2 cups Fresh Dill Leaves
• 2- 1/2 Tablespoons Tarragon Leaves
• 2- 1/2 Tablespoons Basil Leaves
• Salt And Pepper
• to taste

Instructions

1. Preheat oven to 475 F. Line 2 baking sheets with parchment paper and set aside.
2. In a large bowl (or zip-lock bag) place the eggplant, half of the olive oil and salt and pepper to taste.
3. Mix to coat eggplant in the oil mixture.
4. Place eggplant in a single layer on the prepared baking sheets.
5. Roast in the oven for 30 minutes or until golden brown and completely soft.
6. Remove from oven and set aside to cool.
7. In a food processor (or blender) add black garlic, 1/2 teaspoon salt, 2 tablespoons olive oil, 2 tablespoons Greek yogurt and lemon juice.
8. Form a rough paste by pulsing for approximately 1 minute.
9. Transfer paste to a bowl and add the remaining yogurt.
10. Set aside in the refrigerator.
11. In a small saucepan, add the remaining olive oil and heat over high heat.
12. Add the sliced regular garlic and sliced chilies and reduce heat to medium.
13. Cook for approximately 5 minutes or until garlic is golden brown and chilies are crispy.
14. Transfer the garlic and chilies to a paper towel-lined plate using a slotted spoon.
15. On a platter, arrange the eggplant slices so they are just overlapping.
16. Spoon yogurt sauce over eggplant.
17. Sprinkle with the fresh herbs (dill, tarragon and basil) and the garlic and chilies mixture.
18. Notes: 1.
19. Black garlic can be found at your local Asian market or online.
20. 2.
21. Recipe from Londons Yotam Ottolenghi, in his new book Plenty More (Ten Speed Press 2014).