Basil Roasted Eggplant with Heirloom Tomatoes

Source: Sher Castellano, With Food + Love

4 servings


Eggplant Ingredients:
2 medium eggplants (if using Japanese or Chinese eggplant, use everything in your box and slice lengthwise)
1 teaspoon fine sea salt
3 medium heirloom tomatoes, thinly sliced
5-10 basil leaves, julienned
1 teaspoon balsamic vinegar
flake salt (optional garnish)
Basil Sauce Ingredients:
1/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1 packed cup basil leaves
1 garlic clove


Preheat the oven to 400° and line a sheet pan with parchment paper.

Wash and dry the eggplant, cut the ends off and slice lengthwise. Sprinkle the cut side of the eggplant with the salt and rest for 10 minutes.

Pat the eggplant dry and remove any remaining visible salt. Place the eggplant cut side down on the baking sheet and roast for 10 minutes.

While the eggplant is roasting make the basil sauce. Combine the olive oil, lemon juice, salt, pepper, basil and garlic in a blender and process until completely smooth.

Take the eggplant out of the oven and flip over. Brush the basil sauce liberally over cut side of the eggplant and return it to the oven. Roast for 20 minutes or until cooked throughout.

Remove it from the oven and rest undisturbed for 5 minutes.

Transfer the eggplant to a cutting board and top it with the tomatoes, julienned basil leaves, balsamic vinegar and flake salt if desired.

Slice and serve as is, or chill and serve cold.