Scallions complement the light cherry tomato sauce on these roasted eggplant slices. I sometimes make a meal of this with some crusty bread and Pecorino cheese.

Summertime Eggplants is a delightful dish that captures the essence of the season. Featuring tender slices of eggplant roasted to perfection and topped with a flavorful tomato and scallion sauce, this recipe brings together the vibrant flavors of summer in a simple and satisfying way.

With each bite, you’ll experience the harmonious blend of textures and flavors, from the soft and succulent eggplant slices to the rich tomato sauce and the sprinkle of Pecorino Romano cheese. The dish is versatile and can be served as an appetizer, side dish, or even a vegetarian main course, making it perfect for summer gatherings, picnics, or a casual weeknight meal.

Elevate your summer dining experience with this vibrant and delicious Summertime Eggplants recipe. Whether enjoyed warm or at room temperature, it is sure to delight your taste buds and bring a taste of the season to your table.

Serves 4

INGREDIENTS

• 1 large eggplant (about 1¼ pounds), trimmed and cut into ¼-inch-thick slices
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Salt
• 4 scallions, chopped
• 1 pint cherry or grape tomatoes, halved, juice reserved, or one 14-ounce can imported Italian cherry tomatoes, with their juice
• 4 fresh basil leaves, torn into bits
• 2 tablespoons freshly grated Pecorino Romano

INSTRUCTIONS

1. Preheat the oven to 450°F.
2. Brush the eggplant slices with olive oil on both sides. Place the slices in a single layer on a baking sheet. Sprinkle lightly with salt.
3. Bake the eggplant for 15 minutes, or until lightly browned on the bottom. Turn the slices and bake for 5 minutes more, or until tender and cooked through.
4. Meanwhile, cook the scallions in the 2 tablespoons oil in a medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes.
5. Add the tomatoes, with their juice, and a pinch of salt to the saucepan. Cook for 15 to 20 minutes for fresh tomatoes (less for canned), mashing the tomatoes with the back of a spoon, until the sauce has thickened.
6. Stir in the torn basil leaves and remove the saucepan from the heat.
7. Arrange the baked eggplant slices on a platter.
8. Spoon the tomato sauce over the eggplant slices.
9. Sprinkle the grated Pecorino Romano cheese over the top.
10. Serve and enjoy!

SERVING SUGGESTIONS:

• Summertime Eggplants can be served as a delicious appetizer or a side dish.
• Serve them alongside grilled meats or seafood for a complete summer meal.
• They can also be served as a vegetarian main dish with a side of crusty bread or a fresh salad.
• Garnish with additional torn basil leaves for a fresh and vibrant presentation.
• Drizzle with a little extra-virgin olive oil before serving to enhance the flavors.
• Serve at room temperature or slightly warm for the best taste and texture.
• Pair with a glass of chilled white wine or a refreshing summer cocktail for a delightful summer dining experience.