Roasted Basil Eggplant with Fresh Heirloom Tomatoes

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 packed cup Basil leaves + more, fresh
  • 2 Eggplants, medium
  • 1 Garlic clove
  • 3 Heirloom tomatoes, large

• Condiments

  • 1 Balsamic vinegar
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on withfoodandlove.com

Description

Ingredients

• 2 medium eggplants
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• 1 packed cup fresh basil leaves + more for garnish
• 1 garlic clove
• 3 - 4 large heirloom tomatoes
• balsamic vinegar, for garnish

Directions

• Preheat your oven to 400 degrees, and line a baking sheet with parchment paper.
• Wash and dry the eggplant. Cut the ends off and slice lengthwise. Place the eggplant cut side down on the baking sheet and roast for 10 minutes.
• While the eggplant is roasting combine the lemon juice, salt, pepper, olive oil, basil and garlic in a blender and process until totally smooth. Take the eggplant out of the oven and flip over. Brush the basil mixture over top and bake again for 10 minutes or until cooked and soft throughout.
• While the eggplant is roasting, cut the tomatoes into thin slices. Remove the eggplant from the oven and layer the cut heirlooms on top. Drizzle just a touch of balsamic vinegar on top, another sprinkle of basil leaves and more pepper.