Roasted Eggplant with Black Garlic

Preheat oven to 475 F. Line 2 baking sheets with parchment paper and set aside.

In a large bowl (or zip-lock bag) place the eggplant, half of the olive oil and salt and pepper to taste. Mix to coat eggplant in the oil mixture. Place eggplant in a single layer on the prepared baking sheets. Roast in the oven for 30 minutes or until golden brown and completely soft. Remove from oven and set aside to cool.

In a food processor (or blender) add black garlic, 1/2 teaspoon salt, 2 tablespoons olive oil, 2 tablespoons Greek yogurt and lemon juice. Form a rough paste by pulsing for approximately 1 minute. Transfer paste to a bowl and add the remaining yogurt. Set aside in the refrigerator.

In a small saucepan, add the remaining olive oil and heat over high heat. Add the sliced regular garlic and sliced chilies and reduce heat to medium. Cook for approximately 5 minutes or until garlic is golden brown and chilies are crispy. Transfer the garlic and chilies to a paper towel-lined plate using a slotted spoon.

On a platter, arrange the eggplant slices so they are just overlapping. Spoon yogurt sauce over eggplant. Sprinkle with the fresh herbs (dill, tarragon and basil) and the garlic and chilies mixture.

Notes:
1. Black garlic can be found at your local Asian market or online.
2. Recipe from London’s Yotam Ottolenghi, in his new book Plenty More (Ten Speed Press 2014).