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Basil Roasted Eggplant with Heirlooms + Balsamic Drizzle

I’m so proud of myself – I had to share this with you! I saw this recipe last week and it looked so easy, I knew I couldn’t ruin it. I made it last night and It WAS AS PRETTY AS THIS PICTURE and equally delicious! I cannot take credit for the recipe, I got it from With Food and Love [1]. I am going to give you the recipe as well, with a few changes. If you love tomatoes and can find some heirlooms, please splurge. Otherwise, good ‘ole summer tomatoes will also work.  P.S. I took this picture. Pretty proud of that, too!

Basil Roasted Eggplant with Heirlooms + Balsamic Drizzle, Inspired by With Food and Love [1] , takes about 30 minutes to prepare, serves 4 adults.

2 large eggplants

1 tablespoon fresh lemon juice

1 teaspoon sea salt, Le Saunier de Camargue [2] is pretty much perfect.
1/2 teaspoon coarse ground pepper
2 tablespoons extra virgin olive oil, I use Lucini Premium Select [3], not gonna lie, it’s expensive, but you can taste the difference. It’s worth it.
1 cup fresh basil leaves (packed) + more for garnish
1 – 2 cloves garlic
5 large heirloom tomatoes
Blaze Balsamic Glaze [4] or a balsamic vinegar and olive oil dressing of your choice
extra sea salt + ground pepper, to taste

Preheat your oven to 400 degrees. Wash and dry your eggplant. Cut the tops off and slice in half, lengthwise. Cover a baking sheet with parchment paper. Drizzle just a few drops of oil on top. Place the eggplants cut side down on the baking sheet. Roast for 10 minutes or longer, depending on your oven. I had them in for 20 minutes. Make sure they are getting pretty soft. Piercing with a fork can help you determine if it’s getting cooked through.

While the eggplant is roasting, combine in a blender the lemon juice, salt, pepper, olive oil, basil + garlic. Blend until totally smooth. Take the eggplant out of the oven and flip over. Brush the basil mixture over top and bake for another 5 – 10 minutes or until browned and soft throughout.

Layer the cut heirlooms over top and sprinkle with another pinch of sea salt + pepper if desired.

Finish the eggplant off with a generous drizzle of balsamic glaze and another sprinkle of basil leaves + sea salt.