Roasted Eggplant with Basil Green Goddess Dressing Recipe

Name: Roasted Eggplant with Basil Green Goddess Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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; 1/4 teaspoon freshly ground black pepper

Servings: persons

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 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
1/4 teaspoon freshly ground black pepper

1
Preheat the oven to 400F.
2
In a rimmed baking sheet, toss the eggplant with the oil and 3/4 teaspoon kosher salt.
3
Arrange the cubes in a single layer and roast for 30 minutes, stirring once or twice.
4
While the eggplant is roasting, make the dressing.
5
In the bowl of a food processor, place the creme fralche, mayonnaise, anchovies, garlic, chives, parsley, basil, lemon juice, pepper, and the remaining 1/2 teaspoon salt.
6
Run the motor until the mixture is fully combined and bright green.
7
Serve the dressing alongside or drizzled over the eggplant.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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 creme fralche or sour cream, and more.

Yes, Roasted Eggplant with Basil Green Goddess Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant with Basil Green Goddess Dressing

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