Simple and fresh. Just like summertime food should be.
Roasted Eggplant and Tomatoes + Lemon Basil Pesto
1 eggplant, sliced
2 large tomatoes, sliced
1 cup basil leaves
1 clove garlic
Juice of one lemon
1/8 cup olive oil, plus more for drizzling and brushing
Salt and pepper, to season
Preheat oven to 350 degrees.
Slice eggplant and line on a baking sheet. Sprinkle with salt and let the slices sit for at least 15 minutes. You will see tiny water droplets form on the slices- this removes the bitterness from the eggplant. Pat dry with a paper towel.
Brush each slice with olive oil on either side and sprinkle with salt and pepper. Roast for 20-25 minutes.
To make the pesto, place basil, garlic, lemon juice, salt and pepper in a food processor and pulse until smooth. Adjust taste with salt, pepper and lemon juice, and consistency with more olive oil.
Slice tomatoes, and arrange on a platter, alternating with slices of eggplant. Top each eggplant slice with a teaspoon of pesto. Finish with fresh cracked pepper and a drizzle of olive oil over the entire platter.