1

Preheat the oven to 400℉.

2

In a small mixing bowl, add five cloves of minced garlic, half a lemon juice and zest, half a cup of olive oil, and 1 Tbsp of salt. Mix together with a fork, and rubbed the peeled side of the eggplant with marinade.

3

Place herb stems and one sliced lemon on a parchment-lined baking sheet. Place eggplant over top, and pour any remaining marinade over top. Place in oven and bake until tender, about 40 minutes. Flip and let cook cut-side down for another 5-10 minutes.

4

Set aside four hazelnuts. Heat a large pan over medium-high heat and add enough oil to cover the bottom. Sear shallot halves, then add in roma tomatoes, cut side down. Cook until shallots are soft, about 5 minutes. Reduce heat to medium and add in three cloves of minced garlic, the remainder of hazelnuts, dried ancho chilli, paprika, and bread. Add water, enough for veggies to be mostly submerged, ¼ - ½ cup depending on the size of the pan. Cover and cook for 5-7 minutes.

5

Add mix to blender with 1 cup olive oil, sherry vinegar and 1-2 Tbsp salt. Blend on high until smooth. Season to taste.

6

Toss herbs in a mixing bowl with one tablespoon of olive oil, a dash of salt and zest from half a lemon.

7

To plate, cover the bottom of a serving dish with a thick layer of romesco sauce. Place the eggplant on top, followed by quartered cherry tomatoes, and the mixed herbs. Finish with lemon zest, finishing salt and microplaned hazelnuts.