Roasted Eggplant with Basil Green Goddess Dressing
Instructions:
- 1 large eggplant (about 1 pound), scrubbed, trimmed, and cut into 1-inch cubes
- 5 tablespoons extra virgin olive oil
- 1¼ teaspoons salt
- ¼ cup creme fralche or sour cream
- 2 tablespoons mayonnaise
- 2 anchovy fillets, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon freshly ground black pepper
1. Preheat the oven to 400°F. In a rimmed baking sheet, toss the eggplant with the oil and 3/4 teaspoon kosher salt. Arrange the cubes in a single layer and roast for 30 minutes, stirring once or twice.
2. While the eggplant is roasting, make the dressing. In the bowl of a food processor, place the creme fralche, mayonnaise, anchovies, garlic, chives, parsley, basil, lemon juice, pepper, and the remaining ½ teaspoon salt. Run the motor until the mixture is fully combined and bright green. Serve the dressing alongside or drizzled over the eggplant.