Japanese Eggplants With Garlic, Olive Oil and Tomatoes

==Description==
===Ingredients===
* 550 g Japanese Eggplants <BR>
* 1/3 cup extra virgin olive oil <BR>
* 7 cloves garlic, finely diced <BR> 
* 1/4 bunch thyme <BR>
* 1 teaspoon sea salt <BR>
* 2 tablespoons extra virgin olive oil, extra <BR> 
* 2 medium vine ripened tomatoes, finely sliced <BR>
* 1 lemon, juice of <BR>
* 1 pinch sea salt <BR>
* 1 pinch cracked white pepper 
===Directions===
*Halve Eggplants lengthways.
*Place Eggplants in a lightly oiled roasting tin. 
*Drizzle with olive oil, garlic, thyme, and salt. 
*Cover with foil and bake in a preheated (350 F) oven for 45 minutes.
*Increase temperature to (400 F). 
*Drizzle Eggplants with half the extra oil and bake, uncovered, for 15 minutes, or until golden brown.
*To serve top with tomatoes, drizzle with remaining oil and lemon juice, sprinkle with salt and pepper.
===Other Links===
==See also==
Category: Japanese Appetizers
Category: Vegetarian
Category:Japanese Recipes
category:Lemon Recipes
Category:thyme Recipes
category:garlic Recipes
category:lemon Recipes
category:thyme Recipes
category:pepper Recipes
category:oil Recipes
category:Eggplant Recipes
category:sea salt Recipes
category:tomato Recipes
category:salt Recipes