INGREDIENTS
2 tbsp
Basil, fresh
2
Globe eggplants
2
Heirloom tomatoes, large
1
Shallot, minced (about 1/4 cup), medium
1 cup
Balsamic vinegar
1
Black pepper, Freshly ground
2 tbsp
Ghee or fat of choice
1
Kosher salt
1 tbsp
Olive oil, extra-virgin
1 1/2 cups
Macadamia nut "ricotta