Roasted Eggplant with Black Garlic

Roasted Eggplant with creamy black garlic yogurt sauce, and fresh herbs.

3 medium eggplants, sliced crosswise into rounds 2/3 inch thick
1/2 cup olive oil, divided + additional for cooking
8 large or 16 small cloves black garlic, peeled *
1 cup Greek yogurt, plain
1 1/2 tsp lemon juice
7 cloves garlic, thinly sliced
3 red chiles, cut on the diagonal into slices 1/4 inch thick
1/3 cup dill leaves
2 1/2 tbsp basil leaves
2 1/2 tbsp tarragon leaves
salt and pepper, to taste

View the full recipe at Simple Healthy Kitchen →