30 minutes
A delightful combination of roasted eggplant and a fresh, herby Green Goddess dressing, perfect for a light appetizer or a tantalizing side dish.
Large Eggplant, cubed into 1-inch pieces
0 lb
tablespoons
teaspoons
Creme fraiche
cups
tablespoons
Anchovy Fillets, chopped
each
Garlic Clove, chopped
each
Chives, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
Fresh Basil, chopped
tablespoons
teaspoons
teaspoons
1. Preheat Oven and Prepare Eggplant
Preheat your oven to 400°F. Place the cubed eggplant on a rimmed baking sheet. Drizzle with 4 tablespoons of olive oil and sprinkle with ¾ teaspoon of kosher salt. Toss the eggplant cubes until they are well coated. Roast for about 30 minutes, stirring once or twice during cooking.
2. Prepare Basil Green Goddess Dressing
In a food processor, combine crème fraîche or sour cream, mayonnaise, chopped anchovies, garlic, chives, parsley, basil, lemon juice, the remaining ½ teaspoon of salt, and black pepper. Blend until the dressing is smooth and green.
3. Serve Roasted Eggplant
Once the eggplant is roasted, remove from the oven and let it cool slightly. Drizzle the Basil Green Goddess Dressing over the warm eggplant or serve it alongside as a dip.
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