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

Email a Friend

Serves 4
Time: 30 minutes

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
1/4 cup crème fraiche or sour cream
2 tablespoons mayonnaise
2 anchovy fillets, chopped
2 garlic cloves, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon basil, chopped
1 1/2 teaspoons freshly squeezed lemon juice
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, anchovies, garlic, chives, parsley, basil, lemon juice, pepper, and the remaining 1/2 teaspoon of salt. Run the motor until the mixture is fully combined and bright green. Serve the dressing alongside or drizzled over the eggplant.