Roast Beef with Yorkshire Pudding Grilled Eggplant and Pea Mint and Avocado Salad

Ingredients

• 5 pounds beef roast
• 4 tablespoons olive oil
• 5 sprigs rosemary leaves, chopped
• 1 1/4 cups milk
• 4 eggs
• Scant 1/2 teaspoon salt
• Freshly ground black pepper
• 1 1/2 cups all-purpose flour, sifted
• 1 tablespoon beef drippings or vegetable oil
• 2 tablespoons garlic infused oil, plus more if needed
• 1 eggplant
• Salt
• 1 tablespoon snipped chives
• Freshly cracked black pepper
• 1/2 a lemon, juiced
• 9 tablespoons extra-virgin olive oil, plus more, if needed
• 1 1/2 tablespoons good white wine vinegar
• Fat pinch superfine sugar
• Bunch mint leaves, chopped
• 1 pound shelled peas (about 3 1/2 pounds unshelled)
• 1 package (10 ounces) mixed salad greens
• 2 heads Belgian endive, separated into leaves
• 3 ripe avocados, cut into bite-size chunks

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