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