This simple, vegan dish can be prepared ahead of time.

Ingredients – Serves 6
1 large eggplant (about 18 ounces)
1/4 cup plus 1 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 tsp. salt
¼ cup chopped cilantro
6 medium tomatoes
1 teaspoon salt
1/4 teaspoon (scant) ground white pepper
4 fresh basil sprigs

Preparation
1. Preheat oven to 400°F. Place eggplant on baking sheet. Pierce eggplant several times with fork. Bake until very soft and skin wrinkles and cracks, about 45 minutes. Cool slightly. Cut baked eggplant in half lengthwise. Peel off skin. Place eggplant in sieve and let drain 45 minutes. Finely chop eggplant with a knife or pulse in food processor until minced but not pureed.

2. Whisk 1/4 cup olive oil, lemon juice and crushed garlic in medium bowl to blend. Season to taste with salt and pepper. Add eggplant; toss to coat. Cover and refrigerate.)

3. Bring medium pot of water to boil. Add tomatoes to boiling water and blanch 30 seconds. Using slotted spoon, transfer tomatoes to bowl of iced water and cool.

4. Using small sharp knife, pull skin off tomatoes. Core tomatoes and cut in half crosswise; squeeze out seeds. Transfer tomatoes to processor and blend until smooth. Mix in remaining 1 ½ tablespoons olive oil, salt and white pepper. Transfer puree to bowl. Let coulis stand until any air bubbles have popped, stirring occasionally, about 45 minutes.

5. Spoon tomato coulis into center of 4 shallow bowls. Using 2 large soup spoons, form eggplant mixture into oval and set atop coulis. Repeat, placing 3 ovals in each bowl. Garnish each with 1 fresh basil sprig. Serve with slices of toasted baguette or French country bread.