Preheat oven to 425 degrees Fahrenheit.

Place the eggplant cubes on a baking sheet and toss with olive oil and salt. Spread in an even layer and roast eggplant for 20–25 minutes until the eggplant is soft and lightly golden. Let them cool.

Thinly slice the fennel. Halve the cherry tomatoes.

In a blender or immersion blend in a jar, combine the avocado, apple cider vinegar, lemon juice, shallot, salt, and black pepper.

Blend while slowly adding the olive oil or avocado oil until the dressing becomes smooth and creamy.

On a serving platter, layer the thinly sliced fennel on the bottom. Add the roasted eggplant. Scatter the cherry tomatoes on top.

Drizzle generously with the creamy avocado dressing just before serving, garnish with fresh dill or mint or the top of the fennel leaves. Enjoy!