Very pleased to have eggplants ready to harvest in mid July, so early in the season. While I have a lot of tomatoes to use, bake them together suits me fine.
Half the eggplant, cut criss cross pattern on the flesh, for the long one I brushed miso then pile on tomato mixed with oil and salt.
For Czech early, I put the halves in the right size baking dish and cover with a lot of tomatoes seasoned with salt pepper and olive oil, on top and around. Takes a long time to soften eggplant, 180˚C for 50 minutes, at least nothing to do just wait. Add on fresh rocket before serving.
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