Regular eggplants can be used instead of Japanese eggplants – I just happen to love the shape of Japanese eggplants. With some crusty bread, this makes a great snack or light lunch; it’s also delicious as a side dish with a roast chicken or some grilled or roasted fish.
This makes a great snack or light lunch; it’s also delicious as a side dish with a roast chicken or some grilled or roasted fish.
- 550 g (1 lb 2 oz) Japanese eggplants
- ⅓ cup extra virgin olive oil
- 7 garlic cloves, finely diced
- ¼ bunch thyme
- 1 tsp sea salt, plus a pinch, extra
- 2 tbsp extra virgin olive oil, extra
- 2 medium-sized vine-ripened tomatoes, finely sliced
- 1 lemon, juiced
- pinch of cracked white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serve as a side dish for 6
- 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.