Eggplants with basil and tomatoes

Eggplants are so healthy! Why not combining them with some tomatoes and basil? This recipe is infused with every ounce of summer that I could think of. It’s a good mix of plant-based combination of equal parts caprese salad and bruschetta. Isn’t it the perfect treat?

I think the thing I love the most about this dish is its simplicity. Each ingredient (there aren’t that many really) is a shining “little star” in its own way. The balsamic scent mixed with tomatoes adds just the right depth.

INGREDIENTS:

• 4 eggplants
• 400 gr tomatoes
• 1 garlic clove
• fresh basil
• salt
• pepper
• extra-virgin olive oil

Enjoy the step-by-step photos and recipe below!

Wash and cut lightly the eggplants in the middle as you’re making a chessboard, in order to let the sauce after fill in depth. Pour them in a pot and sprinkle with some salt. I like to use Kosher salt but it’s up to you.

Meanwhile, mix in the tomatoes diced, a bit of salt, black pepper, oil and basil. I personally add some rucola as well. Stir all the ingredients.

Pour in a saucepan, previously oiled, the eggplants and add on top the sauce we made. Can you smell the porfume already?

Cook over low heat for 15 minutes more or less.

When ready to serve, top each eggplat with a drizzle of basil for decoration. It’s such an easy and seasonal side dish to make. Yummy!

Let me know in the comments if you like this recipe!