Basil Roasted Eggplant with Heirloom Tomatoes

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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