Roasted Eggplant with Basil Green Goddess Dressing

• 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.

eggplant, extra virgin olive oil, kosher salt, creme fralche, mayonnaise, anchovy, garlic, fresh chives, parsley, fresh basil, freshly squeezed lemon juice, freshly ground black pepper

Taken from www.cookstr.com/recipes/roasted-eggplant-with-basil-green-goddess-dressing (may not work)