Sometimes when I pick up stuff at the farm, it isn’t exactly something that I would choose if I was at the market. This is the case with eggplant. But look how pretty it is, I always think, and so I was determined not to let it turn brown and mushy this week.
So, I kind of made up this recipe and it was a huge hit, ok with Matt and me anyhow, because the kids wouldn’t touch eggplant with a 10 foot pole. Matt is always adding “flavor” (aka Sriracha) to virtually everything I make. Sometimes I am ok with it and sometimes it kind of pisses me off. So I decided to “make” a sauce for the eggplant. This is probably dating me a lot, but I remember when I was little, Hellman’s came out with this condiment called Dijonaise. It was part mayo, part dijon mustard. It was tasty back then when I didn’t know any better, but this version, well, it is really good.
Roasted eggplant with Garlic Dijonaise
Prep Time – 5 minutes
Cook Time – 30 – 40 minutes
Servings 2 – 4
For the Eggplant
2 – 3 medium eggplants
- 2 – 3 tbsp. EVOO
- 1/4 cup pine nuts
- 1 tbsp. Herbs de Provence or dried oregano
- 1/2 tsp. salt and pepper
- Line a cookie sheet (or 2) with parchment paper.
- Preheat the oven to 375 degrees
- Cut eggplant into small pieces in place in bowl
- Add pine nuts to eggplant
- Mix EVOO and spices in a small bowl
- Add mixture to eggplant and pine nuts to cover well.
- Bake in the oven for 30 – 40 minutes, check frequently after 20 minutes to make sure nuts don’t burn.
For the Garlic Dijonaise
- 1/2 cup homemade mayonnaise
- 1 tsp. garlic infused EVOO or 1 tsp. minced garlic
- 1 tbsp. Dijon mustard
- 1 tsp. of the herb you used above, either Herbs de Provence or oregano
- Combine all ingredients in a small bowl
- Check flavor and adjust seasonings as needed
- Serve with Roasted eggplant