Roasted Eggplant with Sun-dried Tomato Vinaigrette

Ingredients
2 medium or 1 large eggplant 
5 ml (1 tsp) salt 
15-25 ml (1-2 tbsp) olive oil

For the vinaigrette: 
2 garlic cloves 
1 green onion, peeled 
8 sun-dried tomatoes preserved in oil, drained and chopped coarsely 
8 black olives, pitted and halved 
40 ml (3 tbsp) balsamic vinegar 
150 ml ( 2/3 cup) olive oil 
25 ml (2 tbsp) chopped fresh basil
Salt and freshly ground black pepper

Directions
Preheat the oven to 200 C (400 F). Cut the eggplant in 1-cm ( 1/2-inch) slices and sprinkle them with the salt.

Pour half the oil on a baking pan. Lay the slices on the pan and brush them with the remaining oil. Bake in the centre of the oven for 10 minutes. Using a spatula, turn the slices over and cook for 10-15 minutes longer, until browned and soft.

Transfer to a serving platter and drizzle with the vinaigrette. Serve warm or chilled.

To make the vinaigrette: Pulse the garlic, green onions, tomatoes and olives in a food processor or blender to form a coarse paste. Pour in the vinegar and olive oil as you continue to pulse, until the mixture emulsifies.

Transfer to a jar, stir in the basil, and season to taste with salt and pepper. 


Recipe source: Pete Luckett
Photo source: Tim Krochak