Recipe: Melissa Clark's Roasted Eggplant with Green Goddess Dressing
Wednesday, August 21, 2013
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.