Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche

Name: Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche
Ingredients: 1 Italian eggplant (about 1 pound); Kosher salt and freshly ground black pepper; 8 cloves garlic, unpeeled; 6 tablespoons extra-virgin olive oil, plus more for oiling a baking sheet; 1/2 teaspoon smoked paprika; 8 baby red potatoes (about 12 ounces), halved; 1/2 lemon, zested, plus 2 tablespoons lemon juice; 3/4 cup loosely packed fresh parsley leaves; 1/4 cup loosely packed fresh mint leaves; 1 small shallot, finely chopped; 1 medium plum tomato, finely chopped; 3 tablespoons creme fraiche; Black sesame seeds, for garnish