Roasted Eggplant & Tomato Salad with Caramelized Lemon Dressing

Preheat oven to 350°F.

Brush the cut sides of eggplant with 2 tablespoons oil. Sprinkle with a pinch of salt. Place, cut-side down, on a baking sheet. Roast until tender, 30 to 35 minutes. Let cool for 10 minutes.

Meanwhile, toast pine nuts in a small nonstick skillet over medium-high heat, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.

Place sugar in a shallow dish and dip the cut side of each lemon half in it. Place the lemon halves, cut-side down, in the skillet and cook over medium heat until the sugar is caramelized, about 4 minutes. Transfer the lemon halves to a cutting board to cool and scrape the caramelized juice from the pan into a large bowl.

When the lemon halves are cool enough to handle, squeeze the juice into the bowl. Whisk in the remaining 3 tablespoons oil and 1/4 teaspoon salt, tamari (or shoyu) and pepper.

Cut the eggplant into 1/2-inch pieces and add to the dressing. Gently fold in tomatoes, mint, serrano and the reserved pine nuts.