Roasted Eggplant With Black Garlic, Pine Nuts, And Basil

Ingredients

• 5 medium eggplants, trimmed
• 1/2 cup extra-virgin olive oil, plus extra to serve
• 2/3 cup plain yogurt
• 1/3 ounce basil leaves
• 3/4 ounce pine nuts, toasted
• coarse sea salt and black pepper, to taste
• 1 3/4 ounce peeled blacked garlic cloves
• 1 1/2 teaspoon rose harissa (or regular harissa)
• 1 teaspoon pomegranate molasses
• 2 1/2 tablespoon lemon juice
• 1/4 teaspoon urfa chile flakes (or a pinch of regular dried chile flakes)
• 1/2 teaspoon cocoa powder
• 3 1/2 tablespoon extra-virgin olive oil