Eggplant and Tomato Logs

Sometimes summer ends earlier than what you think ... so I apologize for the slightly unseasonal recipe. In the past we've been gifted with Indian Summers and tomatoes and eggplants through October. Maybe you're in a part of the country that hasn't experienced a frost yet (I hate you ...) so this recipe will be perfect. You can easily cheat - everyone has done it - and use tomatoes from the grocery store, but keep this recipe in your back pocket for next summer, it'll be here before you know it. 

Eggplant and Tomato Logs
Serves 4

8 Japanese eggplant, cleaned and cut "hot dog" style aka lengthwise
1 pint multicolored baby tomatoes 
Sea salt
Extra virgin olive oil
Lemon zest
Parsley, optional garnish

Preheat oven to 350 degrees F. Season eggplant with salt. Warm a cast iron skillet over medium high heat and add 1 tablespoon of olive oil. Sear eggplant, cut side down first for 3-4 minutes until browned and caramelized. Flip and place in the oven, cook until tender, about 10 minutes. 

Meanwhile cut tomatoes in quarters and toss in a bowl with sea salt (about 1 heaping teaspoon) and olive oil (1-2 tablespoons, a glug or two). Allow the mixture to sit and marinade. 

Remove eggplant from the oven and top each log with tomato mixture. Season with additional salt (maybe some Maldon?), lemon zest and parsley. Can be served cold or warm.