Roasted Eggplant with Heirloom Tomatoes

Preheat the oven to 400 degrees and line a sheet pan with parchment paper.

Wash and dry the eggplant (2 medium), cut the ends off and slice lengthwise. Sprinkle the cut side of the [eggplant] with the fine sea salt (1 tsp) and rest for 10 minutes. Start 10m timer

Pat the [eggplant] dry and remove any remaining visible [salt]. Place the [eggplant] cut side down on the baking sheet and roast for 10 minutes. Start 10m timer

While the [eggplant] is roasting, make the basil sauce. Combine the olive oil (0.25 cup), lemon juice (1 tbsp), fine sea salt (0.25 tsp), black pepper (0.25 tsp), cup basil leaves (1 packed) and garlic (1 clove) in a blender and process until completely smooth.

Take the [eggplant] out of the oven and flip over. Brush the basil sauce liberally over the cut side of the [eggplant] and return it to the oven. Roast for 20 minutes or until cooked throughout. Start 20m timer

Remove it from the oven and rest undisturbed for 5 minutes. Start 5m timer

Transfer the [eggplant] to a cutting board and top it with the heirloom tomatoes (3 medium), [5-10 basil leaves], balsamic vinegar (1 tsp) and [flake salt] if desired.

Slice and serve as is, or chill and serve cold.