Roasted Eggplant with Salsa Verde

The salsa verde on it's own was fantastic, absolutely 5-star-worthy; once served with the aubergines, the aubergines were drenched in oil, and you hardly tasted anything at all. I'm not really sure where this excess in oil came from, whether that was from the salsa verde (well, okay, 150ml!) or from roasting the aubergines. Therefore, I'd either suggest (a) using less oil for the aubergines, (b) roasting the aubergines in the salsa verde (with the risk of burning the herbs), or (c) use less oil in the salsa verde. As I've already made enough salsa for today and tomorrow I guess we'll try (b), though otherwise I definitely would have gone for (c). I could imagine that the salsa as it is goes nicely with something low-fat and starchy, such as potatoes, but for everything else I would reduce the amount of oil to 50-80ml.

Other than that this was a very nice and extremely easy, and I could imagine that it's a very useable side dish once you know how much oil you can add. We served these with the Spanish Pork Chops with Orange, a dish with some potential, though it still needs some tweaking.

Edited 1 April 2012: Nope, (b) didn't help (but the herbs didn't burn either)...