Marinated Eggplant & Tomato Crostini

Ingredients

1 Eggplant, cut into 1 inch pieces

2 Tomatoes, cut in 1-2 inch pieces

Sea Salt, to taste

3 cloves Garlic, minced

1 Lemon, juiced

1/4 c Extra Virgin Olive Oil

Freshly Ground Black Pepper, to taste

3 T Fresh Basil, chopped

1 baguette, from a good bakery, or your favorite kind of bread, sliced

Instructions

Prep: 10 min | Cook: 20 min | Total Time: 30 min

1. Preheat oven to 400°F.
2. Add the eggplant and tomatoes to a sheet pan and drizzle with some oil. Gently toss to coat and sea with a few pinches of salt. Transfer to the oven for 20-25 minutes, flipping halfway through.
3. While veggies are roasting, in a bowl whisk the garlic, lemon juice, 1?4 cup olive oil, a few cracks of pepper, and a few pinches of salt. Set aside.
4. Remove the eggplant and tomato from the oven and add to the bowl. Stir in the basil and taste. Add more oil or salt if needed. Cover and transfer to the fridge for at least an hour.
5. When ready to serve, brush the bread slices with a little oil and place under a broiler for a 4-5 minutes, until nice and brown. Remove and spoon the marinated eggplant and tomato over each slice.