Roasted Eggplant Salad With Chile Garlic Oil

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The chile garlic oil:

1 large (or 2 small) garlic cloves, minced

1/2 red chile (Fresno or other), minced

1/2 cup extra virgin olive oil

-- Sprig of fresh basil

The eggplant:

3 medium Chinese or Japanese eggplants

1/4 cup olive oil or as needed

-- Kosher salt, to taste

-- Freshly ground pepper to taste

1 tablespoon lemon juice

1/4 cup basil chiffonade

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