Roasted Eggplant with Garlic and Herbs

Ingredients

• 2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
• 2 tablespoons kosher salt
• 1/2 medium shallot
• 1 clove garlic
• 1/2 cup flat-leaf parsley, packed
• 2 tablespoons full flavored walnut oil
• 1/4 cup extra-virgin olive oil, plus as needed
• 1/2 teaspoon freshly ground pepper

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