Preheat the oven to 400°F. Cut the eggplant into round pieces, and lay them on a baking sheet with parchment paper. Bake the eggplant at 400°F for 5 minutes, flip them, then bake that side for another 5 minutes. Once both sides have baked, transfer the eggplant to to a cast iron skillet. If you don’t have one, a baking sheet or dish will work just fine!
While the eggplant bakes—chop the olives, parsley, green onions, and walnuts. Juice the lemon and mince the garlic. Once you’ve done all of this, get out a medium bowl and add all of the marinated olive ingredients to the bowl. Mix well then pour over the eggplant in the cast iron skillet.
Bake at 400°F for another 20 minutes.
While that bakes, make the Creamy Avocado Vinaigrette. Blend the avocado, greek yogurt, parsley, green onion, apple cider vinegar, garlic, salt and pepper until smooth.
Once you take the eggplant and olives out of the oven, top it with the vinaigrette and enjoy!