Eggplants With Tomatoes are always considered the best gourmet vegetable.
Eggplant can get a bad rap. Some people find it mushy while others may find it stringy or even tasteless. But if it’s prepared well, eggplant can be an extremely satisfying meat substitute and, when joined with a few tomatoes and fresh herbs, the perfect summer meal.
I like this recipe a lot because it doesn’t try and dress up the eggplant with too much oil or gobs of cheese. So often people will fry up their eggplant (which isn’t half-bad, I’ll be the first to admit) or douse it with loads of olive oil and cheese while baking in the oven. Especially in the hot summer months, it’s nice to let eggplant stand on its own as it does here.