baby eggplants and heirloom tomatoes with cream sauce

yesterday i noticed a group of people huddled over something in the produce section of the market, and bagging(the questionable items) as quickly as they could. naturally, i (very) quickly walked over to see what the attraction was- they were the most beautiful baby eggplants, and the sign above them read “10 for a dollar”-thus the mad rush! i bought 20, but may go back for more…they were much tastier than i had imagined. this is how i prepared them:
you wash and cut the eggplants in half, slice up a couple of (beautiful) ripe heirloom tomatoes, line them all up on a sheet pan (as usual), drizzle with extra virgin olive oil, top with sea salt, ground pepper, and good oregano.  in to the oven at 375 degrees (in a few minutes the kitchen will  smell heavenly). you need to keep an eye on them, but they should be done in about 30 to 35 minutes. remove from the oven and let them rest and cool off before serving on a platter.
for the creamy  topping,   combine(whisk together):
1/2 cup organic sour cream
juice of 1/2 lemon
1 1/2 tsp dijon mustard (maille)
a few drops of sriracha sauce
salt & pepper

last night i served them on a platter with some oven roasted (same method) asparagus, and drizzled the sauce over right before serving.

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