Preheat oven to 350′. Slice eggplant in half and place on a baking sheet cut side up. Drizzle with 3 tbsp of olive oil and sprinkle with salt and pepper. Roast for 40-45minutes or until golden brown. Remove eggplants and scrape the meat into a food processor, leaving the skins behind. Add 2 tbsp oil, garlic, quark, additional salt, pepper and blend until smooth. Place in a bowl, top with fresh herbs, oil, salt and serve with toasted bread or your favorite cracker.
