Saturday Sauce Loaded Bread Dipping Oil

• 1 small eggplant, diced

• 3-4 tablespoons neutral oil

• Salt

• 1/3 cup good-quality olive oil

• 1 tablespoon capers, chopped

• ½ cup olives, thinly sliced and pitted (I love Cerignola)

• ½ cup Saturday Sauce, I used the mildly spicy version*

• ¼ cup torn mint leaves

• 2 tablespoons torn dill

• ¼ cup pine nuts

• Silan for drizzling

• Bread for dipping

1. Preheat the oven to 400°F. Toss the diced eggplant with the salt. Wait about 15 minutes, then pat dry with a paper towel and toss in neutral oil. Roast for 25 minutes, stirring halfway through to ensure even cooking. Remove when the eggplant is golden brown and crisp.

2. On a platter, drizzle the oil. Top with the capers, olives, and Saturday Sauce. Add your roasted eggplant, mint leaves, dill, pine nuts, and top it all with a dizzle of silan. Serve with fresh bread.

*Use code CIH20 for 20% off your order!