1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss eggplant with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around eggplant. Sprinkle eggplant with salt and pepper. Roast eggplant until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide eggplant equally among plates. Drizzle some of the reserved lemon vinaigrette over eggplant before serving.