Japanese Eggplants with Garlic, Olive Oil and Tomatoes

== Ingredients ==
* 550 g Japanese eggplants
* ⅓ cup extra virgin olive oil
* 7 cloves garlic, finely diced
* ¼ bunch thyme
* 1 teaspoon sea salt
* 2 tablespoons extra virgin olive oil, extra
* 2 medium vine-ripened tomatoes, finely sliced
* 1 lemon, juice of
* 1 pinch sea salt
* 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.
Category:Japanese Appetizers
Category:Japanese Vegetarian
Category:Thyme Recipes
Category:Japanese eggplant Recipes
Category:Vine tomato Recipes
Category:Lemon juice Recipes
Category:Garlic Recipes