July 22, 2014 22

Roasted Basil Eggplant with Fresh Heirloom Tomatoes

Roasted Basil Eggplant with Fresh Heirloom Tomatoes | @withfoodandlove

This roasted basil eggplant with fresh heirloom tomatoes is infused with every ounce of summer that I could muster. It is the very definition of July. And and all things I love about summer. Other things I love about summer: road-trips to the desert, taking weekend trips to see old friends, and celebrating birthdays at the beach.

Life doesn’t get better than this.

I think I could spend most of my life capturing, preparing and devouring heirloom tomatoes. I think the thing I love most about this dish is its simplicity. Each ingredient {there aren’t that many} is a shining star in its own way. The perfectly roasted basil eggplant acts as a nice, hearty base. The layered heirlooms are juicier than the bite before. The balsamic drizzle, adds just the right depth.

It’s sorta like the most perfect, plant-based combination of equal parts caprese salad and bruschetta. You can eat it whole as an entree or slice it and serve it up as a perfect party-app. Either way, dig in. Fork, knife or straight up with your hands and let all of its juiciness drip down your arms and chin. Because, it’s summer folks and you deserve to relish in its wonder.

Roasted Basil Eggplant with Fresh Heirloom Tomatoes | @withfoodandloveRoasted Basil Eggplant with Fresh Heirloom Tomatoes | @withfoodandloveRoasted Basil Eggplant with Fresh Heirloom Tomatoes | @withfoodandloveRoasted Basil Eggplant with Fresh Heirloom Tomatoes | @withfoodandlove

Roasted Basil Eggplant with Fresh Heirloom Tomatoes
prep time
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total time
This dish works wonderful as a main or an appetizer, slice and serve accordingly. The tomatoes are placed on the eggplant raw, and the final bite is a great combination of raw and cooked. Alternatively you could cook the eggplant on the grill, instead of the oven.
Makes: 4 servings
  • 2 medium eggplants
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • 1 packed cup fresh basil leaves + more for garnish
  • 1 garlic clove
  • 3 - 4 large heirloom tomatoes
  • balsamic vinegar, for garnish
  1. Preheat your oven to 400 degrees, and line a baking sheet with parchment paper.
  2. Wash and dry the eggplant. Cut the ends off and slice lengthwise. Place the eggplant cut side down on the baking sheet and roast for 10 minutes.
  3. While the eggplant is roasting combine the lemon juice, salt, pepper, olive oil, basil and garlic in a blender and process until totally smooth. Take the eggplant out of the oven and flip over. Brush the basil mixture over top and bake again for 10 minutes or until cooked and soft throughout.
  4. While the eggplant is roasting, cut the tomatoes into thin slices. Remove the eggplant from the oven and layer the cut heirlooms on top. Drizzle just a touch of balsamic vinegar on top, another sprinkle of basil leaves and more pepper.

22 Responses to "Roasted Basil Eggplant with Fresh Heirloom Tomatoes"

  1. Reply


    July 23, 2014 at 4:02 AM

    This is definitely a perfect summer lunch! So easy, healthy and beautiful!

  2. Reply


    July 23, 2014 at 6:10 AM

    Oh my, what a wonderful looking dish. Tomatoes, fresh basil and eggplants are some of my favourite things about summer!

  3. Reply

    Michelle @ A Dish of Daily Life

    July 23, 2014 at 8:17 AM

    Oh, I love heirlooms too! So far we’ve only had regular tomatoes at our CSA and I am hoping they still have the heirlooms coming. They are the best! This looks delicious. I love roasting veggies! Pinning!!

  4. Reply

    Kari @ Cooking with Toddlers

    July 23, 2014 at 10:32 AM

    I love the use of eggplant here! I have a bunch of them and was running out of dishes to make….so glad you shared this!

  5. Reply


    July 25, 2014 at 12:08 PM

    Inspiring post — I’m running out to get eggplant and heirlooms now!

  6. Reply

    Thalia @ butter and brioche

    July 26, 2014 at 12:20 AM

    Definitely recreating this dish for my vegetarian household, looks seriously delicious. Thanks for the awesome recipe!

  7. Reply


    July 26, 2014 at 9:36 AM

    Wow, I think I will make these tonight! They look divine!

  8. Reply


    July 26, 2014 at 3:22 PM

    Just discovered your blog thanks to #SOLETSPIGOUT. This looks like the perfect summer snack a light, breezy spin on egg parm. As soon as the tomatoes are ready here, I will be giving it a go!

  9. Reply

    Millie l Add A Little

    July 27, 2014 at 7:50 PM

    This looks amazing Sherrie!! Love everything about it!

  10. Reply


    July 30, 2014 at 5:19 PM

    Just made this for dinner tonight! So good! Topped it with some feta cheese and made some socca to with it. Perfect meal for a cold and rainy summer day when you want a bit more than just a salad.

    • Reply


      August 3, 2014 at 4:33 PM

      So glad you made it, and loved it! xx

  11. Reply


    July 31, 2014 at 7:15 PM

    Thank you so much!! This is very close to something we had last fall at the home of a woman in a village in Italy. It was wonderful and I’ve been trying to remember how she made it. We’ll be having it this weekend!

    • Reply


      August 3, 2014 at 4:35 PM

      This is such a lovely comment, and nod to my Italian heritage. Enjoy Marcia, xx.

  12. Reply


    August 1, 2014 at 11:55 AM

    LOVE! HOLY COW buying ingredients tomorrow morning!

  13. Reply

    Gabriel @ The Dinner Special podcast

    May 4, 2015 at 1:28 PM

    So happy I saw this on my Facebook feed Sherrie! I don’t usually drool for vegetables but my mouth is watering for this. (TMI?) :)

    • Reply


      May 4, 2015 at 1:41 PM

      If your mouth is watering for vegetables, then I’ve done my job well Gabriel :)

  14. Reply

    aida mollenkamp

    July 22, 2015 at 11:58 AM

    I’m so giving this a go for lunch today! Thanks for the inspiration!

  15. Reply


    August 11, 2015 at 11:46 AM

    Looks delish! How thick do you slice the eggplant? Just once so you have 4 halves for 4 adult servings, or is it an inch thick? Thanks!!

    • Reply


      August 11, 2015 at 4:56 PM

      Hi Kaitlyn, you slice the eggplant in half lengthwise. Right, 4 halves making 1 half per serving.

  16. Reply

    Naomi Jansen

    April 18, 2016 at 4:14 AM

    This sounds so very delicious! I want to start making it right away. Thanks for sharing this colourful, beautiful recipe :)

  17. Reply


    May 8, 2016 at 7:12 PM

    I made this tonight, but instead of cooking in the oven I grilled the eggplant. It came out absolutely awesome! My mom has never made eggplant where it wasn’t super bitter, but she loved this and said it was cooked to perfection. A great option for a grillable side on the warm summer days where you don’t want to turn the oven on.

    • Reply


      May 26, 2016 at 11:18 AM

      Oh, awesome Jackie! I love that.

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