Long Roasted Eggplant with Garlic Labne and Tiny Chile Croutons

Ingredients

• 3 medium or 2 large globe or Italian eggplants (about 2½ pounds), halved lengthwise
• ¾ cup olive oil, divided, plus more as needed
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, thinly sliced
• 1 fresh red chile, very thinly sliced, or 1 teaspoon crushed red pepper flakes
• 2 cups torn bread (crusty bread such as sourdough, country loaf, or miche), in ½-inch pieces
• 1 cup labne, full-fat Greek yogurt, or sour cream
• 1 preserved lemon, finely chopped
• 1 tablespoon fresh lemon juice, plus more as desired
• 1 cup fresh mint or cilantro leaves, tender leaves and stems

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