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

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