Roasted Eggplant with Black Garlic, Pine Nuts, and Basil | TASTE

Ingredients

• 5 md eggplants, trimmed
• ½ c olive oil, plus extra to serve
• ⅔ c plain yogurt
• ⅓ oz basil leaves
• ¾ oz pine nuts, toasted
• coarse sea salt and black pepper
• 1 ¾ oz peeled black garlic cloves
• 1 ½ tsp rose harissa (or regular)
• 1 tsp pomegranate molasses
• 2 ½ tbsp lemon juice
• ¼ tsp urfa chile flakes (or a pinch of regular dried chile flakes)
• ½ tsp cocoa powder
• 3 ½ tbsp olive oil