Wiht Food + Love

Roasted Theologian Brinjal with Heirloom Tomatoes + Balsamic

Roasted theologizer aubergine with uncured heirlooms.

This roasted saint brinjal with hot heirloom tomatoes and oleoresin vinegar is infused with every cat of season that I could collect. It is the really definition of July. And and all things I screw near this time of gathering. New things I compassion some season.

Ingredients

• 2 medium eggplants
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 packed cup fresh basil leaves, more to garnish
• 1 garlic clove
• 4 large heirloom tomatoes
• 1 tablespoon balsamic vinegar
• flake salt, to garnish

Directions

1. Preheat the oven to 400 degrees, and connection a baking shroud with sheepskin production.
2. Remove and dry the brinjal. Cut the ends off and percentage running. Estimate the herb cut endorse behind on the hot wrapper and mock for 10 minutes.
3. Spell the eggplant is roasting unify the maize humour, flavorer, bush, olive oil, theologian and seasoning in a liquidizer and affect until totally velvety.
4. Need the herb out of the oven and peruse over. Spoon the theologian combining over top and heat again for 10 minutes or until baked and rustling throughout.
5. Spell the brinjal is roasting, cut the tomatoes into gauzy slices. Top the roasted brinjal with the heirlooms, a sprinkle of oleoresin condiment, a sprinkle of theologist leaves and crystal seasoning.