Start by washing the eggplants and slicing them into thick rounds. Pre-cook for 10 minutes by steaming or microwaving (add a splash of water to the dish for the microwave).
Preheat your oven to 240°C for a perfect sear.
Add a drizzle of oil to an oven-safe dish, place it in the oven for 5 minutes to heat, then add the prime rib. Roast for 20-25 minutes based on weight, turning every 5 minutes for even cooking. Alternatively, sear in a hot pan or on the grill.
Peel and finely chop 2 garlic cloves with the parsley.
While the meat roasts, heat olive oil in a large nonstick skillet over medium heat. Grill the eggplant slices, turning regularly until golden and tender. Finish with the chopped parsley and garlic.
For the pesto: Blend the fresh basil with 3 peeled garlic cloves, olive oil, salt, and pepper until smooth. Set aside.
Rest the prime rib for 5 minutes wrapped in foil to redistribute juices, then slice.
Serve the tender rib-eye topped with vibrant pesto, a few drops of balsamic vinegar, and alongside the grilled eggplant for a restaurant-worthy dish.
