This Basil Roasted Eggplant with Balsamic Drizzled Heirlooms recipe is bursting with the fresh flavors (and colors) spring dreams are made of. Serve it as a main dish, snack, or appetizer during the cold winter months or while enjoying the refreshing spring air! Note: this dish pairs fabulously with the 70 degree weather we’re having in Dallas today! If you’re not in Dallas, and are snowed in or stuck in the cold, I’m sorry for bragging. Use this recipe to get you through the cold and into spring!
Don’t shy away from this dish because one of the main ingredients is eggplant. Eggplant can be tricky to cook. Believe me, I’ve had my fair share of eggplant disasters in the kitchen and have ended up throwing everything away and getting takeout instead. But luckily, this recipe is fairly simple and I think I’ve FINALLY figured out where I’ve been going wrong. It’s not me its the eggplant! At least that’s what I like to tell myself 😉
But seriously, picking out the perfect eggplant is key to making any eggplant recipe. When picking out an eggplant, look for one with a smooth and shiny skin. An eggplant with a dull skin indicates that the eggplant is starting to turn bitter. Also, avoid purchasing an eggplant with streaking or blemishes on the skin. The perfect eggplant should have a deep dark purple-black color with no streaking or spots and should have a vibrant green stem. The flesh should be firm and should indent slightly when pressure is applied, but should spring back immediately. If a depression remains in the eggplant after poking, the eggplant is old.
This recipe is pretty easy and straightforward- which is why I love it! Wash and completely dry your eggplant before slicing. Place the eggplant on the table “hot-dog” style and cut off both the top and bottom (each of the rounded ends) of your eggplant. Next, slice your eggplant lengthwise (still using the hot-dog style analogy here) into THREE 1 – 2 inch thick, skinless slices. NOTE: Your eggplant slices should have skin on the edges… just make sure neither of the “faces” has any of the purple-black skin on it. Dap each eggplant slice with a paper towel to remove all excess water. This is IMPORTANT to do!
When dry, brush the eggplant with EVOO and sprinkle with salt and pepper. Place in the oven at 400 degrees to cook for about 10 minutes.
What you can’t see pictured is the amazing basil spread, hiding between the eggplant and the heirloom tomatoes. Make this while the eggplant slices are roasting. Combine lemon juice, salt, pepper, 2 Tbs EVOO, 1 cup of fresh basil leaves, and garlic in a blender or food processor and blend until completely smooth. After 10 minutes, when your eggplant slices are finished roasting, remove them from oven and flip them over. Spread your basil mixture over the tops of the recently flipped eggplant slices and roast in the oven for about 10 more minutes, so they are brown and soft throughout.
You will place sliced heirloom tomatoes on top of the roasted eggplant slices. Why heirlooms and not another type of tomato for this recipe? Well, I chose heirlooms for this recipe because of how flavorful they are! They really compliment the flavors in the eggplant and basil spread.
A few tips when picking out your heirlooms:
- Appearances don’t matter. Unlike standard tomatoes, heirlooms are often misshapen. This is a GOOD thing, and in case you’re wondering, the shape of an heirloom will not have an impact on how it tastes…so don’t be put off by cracked skins. It will be safe to east as long as it isn’t leaking juice or moldy.
- Pick it up before you buy it. An heirloom tomato should feel heavy for its size. That heaviness belies a volume that should provide good flavor.
- Smell it. Ripe heirlooms should have an earthy, green scent. Avoid those that smell musty.
- Handle with care. Don’t pile heirloom tomatoes on top of each other. Heirlooms are delicate and the weight of too many tomatoes can result in squashed or bruised tomatoes.
- Room temperature is key. When you get home, do NOT refrigerate your tomatoes. A temperature lower than 50 degrees will destroy both flavor and texture
Now that you know how to pick out the perfect Heirlooms, wash and slice the heirlooms while eggplant and basil are roasting. When eggplants are finished roasting, you will arrange heirlooms on top (as pictured). To add the finishing touches, you’ll top off this dish with a sweet balsamic drizzle. This takes about 10 – 15 minutes to make, so I suggest making it towards the beginning of the recipe if you’re in a hurry to feast your eyes!
Whenever you decided to make the balsamic drizzle, do this by whisking together balsamic vinegar and honey in a saucepan over low-medium heat. When combined, slowly raise heat until contents come to a boil then reduce heat completely and let sit for 10 – 15 minutes. This will allow mixture to thicken.
When the oven timer finally goes off and your eggplants are done roasting, transfer slices to a plate or serving dish. Arrange sliced heirlooms on top of the roasted eggplant slices and generously drizzle balsamic glaze on top and enjoy!
- • 2 large eggplants
- • 1 Tbs fresh lemon juice
- • 1 tsp sea salt
- • 1 tsp fresh cracked black pepper
- • 2 Tbs EVOO (Extra Virgin Olive Oil)
- • 1 cup of fresh basil leaves, sliced
- • 2 garlic cloves
- • 5 large heirloom tomatoes
- • 1/2 cup balsamic vinegar
- • 1 Tbs honey
- • Extra sea salt and pepper to taste
- • Preheat oven to 400 degrees
- • Wash and completely dry your eggplant before slicing. Cut the tops (rounded edges) off both sides of your eggplant and slice eggplant lengthwise into about THREE 1-2 inch thick, skinless slices.
- • Dab eggplant with a paper towel to absorb excess water. Make sure eggplant is completely dry then place on a foil lined baking sheet. I recommend lightly spraying baking sheet with cooking spray before arranging eggplant slices.
- • Lightly brush eggplant slices with EVOO and place in oven for 10 minutes, or until eggplant slices are slightly browned.
- • While eggplant slices are roasting, make the Basil spread by combining lemon juice, salt, pepper, 2 Tbs EVOO, 1 cup of fresh basil leaves, and garlic in a blender or food processor and blend until completely smooth.
- • When eggplant slices are finished roasting, remove from oven and flip. Brush basil mixture over newly flipped eggplant slices and roast in oven for 10 more minutes until eggplant slices are brown and soft throughout.
- • Wash and slice your heirloom tomatoes and set aside.
- • While eggplant is roasting and prepare your balsamic drizzle by whisking balsamic vinegar and honey together in a saucepan over low-medium heat. When combined, slowly bring contents to a boil then reduce heat completely and let sit for 10 - 15 minutes. This will allow mixture to thicken.
- • When eggplants are done roasting place sliced heirlooms on top of eggplant slices and generously drizzle balsamic glaze on top and enjoy!
