Thursday, July 5, 2012

Roasted Eggplant and Tomatoes + Lemon Basil Pesto

Just look at the goodness on this plate. After discovering this eggplant recipe that was repinned on Pinterest over 100,000 times, my sister Natalie and I were inspired to make an eggplant and tomato creation of our own. We roasted the eggplant, sliced up some juicy tomatoes and with the fresh basil from my mom's garden, we made a quick lemon basil pesto to brush on each layer. 

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.