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1
Preheat the oven to 350 degrees F.
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2
Toss the onion slices with the oil and lightly season with salt and pepper.
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3
Arrange in a layer on a baking sheet and roast until tender and starting to color, stirring as necessary, 10 to 15 minutes.
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4
Remove from the oven and set aside.
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5
Arrange the tomatoes, cut sides up, on the baking sheet.
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6
Season the cut sides lightly with salt and pepper.
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7
Roast until they have released most of their liquid and are slightly caramelized around the edges, about 1 hour.
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8
Remove the tomatoes from the oven and let cool slightly.
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9
Cut the tomatoes into thin strips.
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10
Wrap the lavosh breads in aluminum foil and place in the oven to warm and soften.
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11
Remove from the oven.
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12
Spread the roasted garlic and eggplant spread evenly on the lavosh breads, leaving a slight border along the edges.
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13
Arrange the sliced lamb then the tomatoes and onions over the bread and drizzle with the feta sauce.
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14
Sprinkle with the fresh basil.
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15
Roll tightly as though making a cigar, pressing as you go to keep the filling in place.
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16
Wrap tightly in plastic wrap and refrigerate for 30 minutes so it will be firm enough to slice.
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17
Cut each lavosh either in half (like a burrito), or on the bias into 1-inch sections.
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18
Serve additional feta sauce on the side for dipping, as desired.
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19
Preheat the oven to 350 degrees F. Line a baking sheet with parchment or aluminum foil.
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20
Place the eggplant on the baking sheet and rub all over with 1 teaspoon of the oil.
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21
Rub 1 teaspoon of the oil onto the cut top of the garlic, sprinkle lightly with salt and pepper and place cut side down on the baking sheet.
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22
Bake until the eggplant is very soft and turns a purplish-brown color, turning occasionally, and the garlic cloves are soft and golden brown, about 45 minutes.
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23
Remove from the oven and let sit until cool enough to handle.
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24
Squeeze each head of garlic into a bowl and discard the papery skins.
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25
Cut the eggplant in half lengthwise.
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26
Roughly chop the flesh and discard the skin.
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27
In a blender or food processor, combine the eggplant flesh and garlic.
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28
Add 2 tablespoons of the extra-virgin olive oil, 1 tablespoon of the lemon juice, and parsley and process on high until smooth, adding more oil as desired for a smoother consistency and more lemon juice for flavor.
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29
Set aside.
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30
In a blender, process the yogurt, feta, oil, and vinegar on high speed until smooth.
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31
Season, to taste.
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32
Set aside until ready to use.
