Gaby Inspired Pan-Roasted Eggplant


  • 1/4 to 1/3c. olive oil
  • 1.5 lb. baby eggplant (Japanese or Baby variety), sliced in half lenghthwise and diced into 2-3 inch pieces if Japanese and larger variety of eggplant
  • Kosher salt and pepper to taste
  • Vinaigrette-
    • 2 T. lemon joice
    • 1/2 c. olive oil
    • 4 cloves garlic, minced
    • 1/2 c. grated Pecorino (or your favorite hard cheese. I like Spanish Manchego)
    • Kosher salt & pepper to taste
    • 1/2 tsp. red pepper flakes


  1. Make your vinaigrette and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add eggplant and turn often for about 15 minutes. Add more oil if eggplant starts to burn- you want it to caramelize.
  3. Transfer eggplant to a large bowl and toss with (more oil!) about half of the vinaigrette.
  4. Save the rest of the vinaigrette for your salad.
  5. Sprinkle with more Pecorino if desired and serve.

Best Caesar Dressing

ceasar dressing2


  • 3-4 Cloves Garlic
  • 2 Lemons
  • 2 Tablespoons White Wine Vinegar
  • 1/2 Cup Mayonnaise (I like to use grapeseed vegonnaise)


1. Zest the lemons to get 1Tablespoon of lemon zest.  Then cut the lemons in half.

2. Peel and finely mince the garlic.

3. Place the garlic in a small bowl with the vinegar.

4. Using a citrus squeezer, squeeze three of the lemon halves and add to the garlic and vinegar mixture.

5. Add the lemon zest.

6. Whisk in mayonnaise until well combined.  Season with salt and pepper to taste.

I love this light and lemony dressing.  It is delicious on a Caesar Salad made with either chicken or salmon.   This makes enough for four meal-sized salads. Slice the remaining 1/2 lemon into wedges and place on side of each plate.

chicken ceasar salad


best-dressed salad


Sesame Ginger Dressing


1/3 cup rice vinegar
¼ cup soy sauce
3 ½ Tablespoons honey
¼ cup sesame oil
1/3 cup peanut oil
3 cloves garlic, minced finely
½ inch square piece of fresh ginger, peeled and roughly chopped or grated

Place all the ingredients in a container with a tight fitting lid ( I use a small mason jar) and shake well before dressing the salad. I like this one with a Chinese Chicken Salad (Iceberg lettuce, shredded chicken, shredded carrots, red peppers, celery, green onions, red cabbage, and a little fresh mint and fresh cilantro).

Cider-Mustard Vinaigrette


½ cup plus 1 T cider vinegar (or your favorite infused vinegar)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp honey
salt and freshly ground pepper to taste

Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.

Make 4 servings (198 calories each)

 Citrus-Shallot Dressing


2 T. lemon juice
5 T. EVOO*
3 T. lime juice
1 T. chopped oregano leaves
2 tsp. minced shallots
pinch of kosher salt

Combine all ingredients in a small jar with a tight fitting lid. Shake well.

Makes 4 servings (160 calories each)

Herb and Yogurt Dressing

¼ cup each of fresh parsley, basil, tarragon and mint leaves
¼ cup lemon juice
¼ cup EVOO*
¼ cup 2 % plain Greek yogurt
1 medium garlic clove
1/8 tsp kosher salt
2T water

In a blender, combine all ingredients and puree until smooth.

Makes 8 servings (71 calories each)

* EVOO is Extra Virgin Olive Oil.  I love the robust flavor.  If you want something milder, choose light or extra light olive oil instead.

Raspberry Vinaigrette

YIELD: Makes 3/4 cup


1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup infused vinegar (I like raspberry, mango, cherry or pomegranate)
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified.

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