1/4 c. chopped pine nuts/almonds2 Tbsp. grainy mustard 1 lb. eggplant, sliced 2 Tbsp. freshly squeezed lemon/lime juice 1/2 lb. tomatoes, stems removed, 2 cloves garlic, minced seeds squeezed out, diced 1 tsp. salt 1/4 c. apple juice 1/2 c. extra virgin olive oil 3 Tbsp. balsamic vinegar freshly ground pepper 3 Tbsp. finely chopped fresh parsley
Preheat oven to 375. Toast nuts in dry, heavy skillet over high heat until they start to become fragrant, about one min. (be careful not to over-toast them — they’ll burn quickly). Transfer to a bowl to cool. Meanwhile, brush baking sheet with olive oil. Arrange eggplant slices on baking sheet. Pile diced tomatoes around eggplant. Put in oven and roast until eggplant is soft, 30-40 minutes. Mix juice, vinegar, parsley, mustard, lemon juice, garlic and salt in small bowl. Slowly pour in olive oil in thin stream, whisking until emulsified. Remove veggies from oven and flip eggplant slices with tongs. Spoon 2/3 of dressing over cut surfaces. Set aside to let veggies cool to room temp. Divide among plates, drizzle with rest of dressing, and sprinkle with nuts.
adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables