-
1
Preheat oven to 400F.
-
2
Place eggplant on baking sheet.
-
3
Pierce eggplant several times with fork.
-
4
Bake until very soft and skin wrinkles and cracks, about 45 minutes.
-
5
Cool slightly.
-
6
Cut baked eggplant in half lengthwise.
-
7
Peel off skin.
-
8
Place eggplant in sieve and let drain 45 minutes.
-
9
Finely chop eggplant.
-
10
Whisk 1/4 cup olive oil, lemon juice and garlic in medium bowl to blend.
-
11
Season to taste with salt and pepper.
-
12
Add eggplant; toss to coat.
-
13
(Can be prepared 6 hours ahead.
-
14
Cover and refrigerate.)
-
15
Bring medium pot of water to boil.
-
16
Add tomatoes to boiling water and blanch 30 seconds.
-
17
Using slotted spoon, transfer tomatoes to bowl of cold water and cool.
-
18
Using small sharp knife, pull skin off tomatoes.
-
19
Core tomatoes and cut in half crosswise; squeeze out seeds.
-
20
Transfer tomatoes to processor and blend until smooth.
-
21
Transfer puree to bowl.
-
22
Mix in remaining 1 tablespoons olive oil, salt and white pepper.
-
23
Let coulis stand until any air bubbles have popped, stirring occasionally, about 45 minutes.
-
24
Spoon cup tomato coulis into center of 4 shallow bowls.
-
25
Using 2 large soup spoons, form eggplant mixture into oval and set atop coulis.
-
26
Repeat, placing 3 ovals in each bowl.
-
27
Garnish each with 1 fresh basil sprig.
