Pan-Charred Eggplant with Lemon, Garlic & Burst Tomatoes
Ingredients
- 1 largeeggplant (about 1.5 pounds)
- 2 cupscherry tomatoes
- 4 clovesgarlic
- 1lemon
- ¼ cupolive oil
- ½ cupfresh basil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Slice 1 large eggplant lengthwise into 1/3-inch-thick planks
- 02
Mince 4 garlic cloves
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, arrange eggplant slices in a single layer and cook 3-4 minutes per side until deeply browned and tender. Transfer to a serving plate and season with salt and pepper.
- 02
Add remaining 2 tablespoons oil to the same skillet. Add minced garlic and cook 30 seconds until fragrant. Add cherry tomatoes, red pepper flakes, salt, and pepper.
- 03
Cook 4-5 minutes, stirring occasionally, until tomatoes blister and begin to burst. Squeeze in lemon juice and toss to combine.
- 04
Pour the warm tomato mixture over the eggplant. Tear basil over the top, taste, and adjust seasoning. Serve warm or at room temperature.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A drizzle of aged balsamic vinegar adds complexity. Fresh oregano or mint can substitute for basil if preferred.
This is delicious served warm on its own or over grains like farro or couscous. It also keeps well for lunch the next day.