I am loving the abundance of eggplant we are getting in our CSA share this year! I hope you are too. Also, aren’t the tomatoes delicious? I mean, they are always good, but this year they seem to taste even better than I remember in years past.
This is a really simple dish celebrating both eggplant and tomatoes.
It’s great as a main dish or side with anything grilled and leftovers are nice in a sandwich or with topped with an egg or two.
I used Barbarella eggplant, the big globe variety. You can use any Italian style eggplant. If you don’t have pesto just use some olive oil and herbs and garlic, 2 or 3 tablespoons will do.
Roasted Eggplant and Tomatoes
Preheat your oven to 400F
- 1 eggplant
- 2 tomatoes
- 4 tbsp pesto or about 4 tablespoons of finely chopped herbs (parsley or basil) and garlic mixed with 2 or 3 tablespoons of olive oil
- Manchego or parmesan cheese or any cheese that will melt
- sea salt & black pepper
- handful freshly chopped chives
Slice the eggplant into about 3/4 of an inch and salt and pepper them and rub some olive oil on.
Spread some pesto (or garlic herb oil if you don’t have pesto) on the slices.
Now top with some beautiful tomato slices.
Bake in a preheated oven for 20-30 minutes until the eggplant and tomatoes are soft and the cheese is bubbly.
Top it with some fresh herbs and that’s it. Delicious. The Barbarella eggplants are so creamy. It’s hard to see, but look close at the cut cross section of the cut eggplant, you can see how creamy it is.
Have a wonderful week. I’ll see you at pickup.