Roasted Aubergines with Black Garlic Yoghurt and Herb Salad

Ingredients:

1. 900g aubergines

2. 200ml olive oil

3. 8 black garlic cloves

4. 200g Greek yoghurt

5. Squeeze of lemon juice

6. 6 garlic cloves

7. 2 red chillies

8. 5g dill leaves

9. 5g basil leaves

10. 5g tarragon leaves

11. salt and black pepper
    

Directions:

1. Preheat the oven to 250C or to its highest setting.

2. Slices the aubergines with ways into 1.5cm rounds.

3. Brush the aubergines with olive oil and season with salt and black pepper to taste.

4. Spread the aubergines out over 2 large baking trays lined with greaseproof paper.

5. Roast in the oven for 20 minutes until golden-brown and completely soft. Remove from the oven and set aside to cool

6. Place the black garlic cloves a blender along with 2 tablespoons oil, 200g yogurt and a squeeze of lemon juice. Blitz for a minute. And set aside.

7. Peel and finely slice the garlic clove. Finely slice the chillies.

8. Heat the remaining 110ml of oil in a small saucepan on a high heat. Add the garlic and chilli slices, reduce the heat to medium and fry for about 5 minutes, stirring from time to time, until the garlic is golden-brown and the chilli is crispy. Transfer the garlic and chilli on to a plate lined with kitchen paper.

9. Roughly chop the herbs

10. To serve arrange the aubergine slices, overlapping. Spoon the yogurt dressing on top, sprinkle over the chilli and garlic and finish with the herbs.

11. Enjoy!