Let's start cooking!
Cut the eggplant in half, score with a knife and drizzle the flesh generously with olive oil.
Cut the clove of garlic into pieces and insert into the flesh. Season the eggplants with salt and pepper and place in the oven at 160°C until done.
Peel the eggplants and mix the flesh together with the dill into a rough purée.
Spoon the eggplant tapenade into the glasses and garnish with the cut-up Butter Crisps.