Recipe: Melissa Clark's Roasted Eggplant with Green Goddess Dressing

Wednesday, August 21, 2013

Serves 4


1 large eggplant (about 1 pound), scrubbed, trimmed, and cut into 1-inch cubes

5 tablespoons extra-virgin olive oil

1 1/4 teaspoons kosher salt, more to taste

1/4 cup crème fraiche or sour cream

2 tablespoons mayonnaise

2 garlic cloves, chopped

1 tablespoon fresh chives, chopped

3 tablespoons basil, chopped

1 1/2 teaspoons freshly squeezed lemon juice, more to taste

1/4 teaspoon freshly ground black pepper


1. Preheat the oven to 400° F. In rimmed baking sheet, toss the eggplant with the oil and 3/4 teaspoons of 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 crème fraiche, mayonnaise, garlic, chives, basil, lemon juice, pepper, and the remaining 1/2 teaspoon of salt. Run the motor until the mixture is fully combined and bright green. Taste and add more salt and/or lemon as needed. Serve the dressing alongside or drizzled over the eggplant.


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Comments [2]

Frank Childs

If you click on "More", the recipe will then appear. And yes you do cook the eggplant, you cube it, toss with oil and salt and roast at 400 degrees for 30 minutes.

Aug. 22 2013 08:01 AM
angela haines from NYC

Eggplant with green goddess dressing? I assume the eggplant must be baked first? REcipe doesn't give direcitons.


Aug. 21 2013 12:41 PM

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