Japanese Eggplants With Garlic, Olive Oil and Tomatoes

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180 C (350 F).
  • Halve eggplants lengthways, leaving stems intact.
  • Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
  • Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
  • Bake for 45 minutes, or until eggplants are tender.
  • Remove from oven and increase temperature to 200 C (400 F).
  • Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
  • Arrange eggplants on a platter and top with tomatoes.
  • Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.
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