Step 1

Preheat the oven to 250C/480F (or to its highest setting).

Step 2

Place the aubergine in a large bowl with 60ml of the olive oil, 1½ teaspoons of salt and a good grind of black pepper.

Step 3

Mix well and spread out on 2 large baking trays lined with greaseproof paper. Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.

Step 4

Place the black garlic cloves in the small bowl of a food processor with a third of a teaspoon of salt, 2 tablespoons of oil, 2 tablespoons of yoghurt and the lemon juice. Blitz for a minute, to form a rough paste, and then transfer to a medium bowl. Mix through the rest of the yoghurt and keep in the fridge until needed.

Step 5

Heat the remaining 110ml of oil in a small saucepan on a high heat. Add the garlic and chilli slices, reduce the heat to medium and fry for about 5 minutes, stirring from time to time, until the garlic is golden-brown and the chilli is crispy. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate.

Step 6

Arrange the aubergine slices, overlapping, on a platter. Spoon the yoghurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.