Prep: 15 min
Cook: 1 hr
550g Aubergines, (ideally Japanese or Chinese)
120ml extra virgin olive oil
7 garlic clove, finely diced
1/4 bunch of Thyme
2 vine-ripened tomatoes, finely sliced
juice of 1 lemon
pinch of sea salt
pinch of cracked white pepper
1. Preheat the oven to 180°C/gas 4.
2. Halve the aubergines lengthways, leaving the stems intact.
3. Place the aubergines in a single layer, cut-side up, in a lightly oiled roasting tin.
4. Drizzle with 80ml of olive oil, sprinkle with garlic, thyme sprigs and salt, and cover the tin with kitchen foil.
5. Bake for 45 minutes, or until aubergines are tender.
6. Remove the aubergines from the oven and increase the oven temperature to 200°C/gas 6.
7. Drizzle the aubergine with 20ml of olive oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
8. Arrange the roast aubergine halves on a platter and top with tomatoes. Drizzle with the remaining olive oil and lemon juice, sprinkle with salt and pepper, and serve.
Chinese or Japanese aubergines can be found in Chinese or Japanese supermarkets and some supermarkets.
“Regular aubergines can be used instead of Japanese aubergines” . “I just happen to love the shape of Japanese aubergines. 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.”