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 Cups plain yogurt
• 1/3 Ounce basil leaves
• 3/4 Ounces 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 Tablespoons lemon juice
• 1/4 Teaspoon urfa chile flakes (or a pinch of regular dried chile flakes)
• 1/2 Teaspoon cocoa powder
• 3 1/2 Tablespoons extra-virgin olive oil

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