Roasted Eggplant with Anchovy Dressinng

Roasted Eggplant with Anchovy Dressing

1-2 eggplant sliced crosswise in 1/2 inch pieces
2 tablespoons olive oil
salt and pepper each side of eggplant

2 tablespoons mirin
1 small can flat anchovies
1 large clove garlic minced very fine
2 tablespoons fresh parsley chopped very fine
oil or water the anchovies were packed in
1 tablespoon apple cider vinegar
1 teaspoon agave syrup

Preheat oven to 400 F. Meantime slice eggplant crosswise into 1/2 inch slices. Line a baking sheet with parchment paper. Brush each side of the eggplant slices with olive oil and then salt and pepper each one. Bake for about 40 minutes turning once half way through cooking. Begin make your dressing with mirin, add flat anchovies and garlic and hand press them in a small bowl. When blended into a smooth paste, add parsley, vinegar, chopped parsley, anchovy oil, and agave syrup. Drizzle the dressing over the baked eggplant and serve immediately. I have some left over dressing and will use it over some romaine lettuce for a salad. I like eggplant, Gary does not; more for me.