Roasted Eggplant with Basil Green Goddess Dressing

Ingredients

• 1 large eggplant (about 1 pound), scrubbed, trimmed, and cut into 1-inch cubes
• 5 tablespoons extra virgin olive oil
• 1¼ teaspoons kosher salt
• ¼ 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
• 1½ teaspoons freshly squeezed lemon juice
• ¼ teaspoon freshly ground black pepper

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