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1
In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes.
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2
Remove from heat, strain and discard the garlic cloves.
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3
This makes about 1 cup garlic-infused oil, more than is needed for the remainder of the recipe.
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4
The oil will keep for up to 2 days, refrigerated.
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5
Blanch the herbs in a pot of boiling water until brightly colored, about 20 seconds.
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6
Drain and dry thoroughly.
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7
Place the herbs in a blender and pulse to chop, then add the olive oil and pulse to combine.
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8
Set aside for about 2 hours to steep, then strain through a fine-mesh strainer.
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9
This makes about 3/4 cup aromatic oil, more than is needed for the remainder of the recipe.
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10
The oil will keep for 2 days, refrigerated.
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11
Roast the eggplant on a grill or stovetop burner until charred on all sides and the interior is very soft, 6 to 8 minutes depending on the heat.
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12
Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed.
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13
Score the flesh crosswise.
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14
Drizzle over a little garlic olive oil, the salt, tomato, feta and thyme.
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15
Garnish the eggplant with parsley and a drizzle of aromatic olive oil.
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16
Serve immediately.
