Japanese Eggplants With Garlic, Olive Oil And Tomatoes Recipe

Name: Japanese Eggplants With Garlic, Olive Oil And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 550 g Japanese eggplants; 1/3 cup extra virgin olive oil; 7 cloves garlic, finely diced; 1/4 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

Servings: persons

550 g Japanese eggplants
1/3 cup extra virgin olive oil
7 cloves garlic, finely diced
1/4 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

1
Preheat oven to 180 C (350 F).
2
Halve eggplants lengthways, leaving stems intact.
3
Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
4
Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
5
Bake for 45 minutes, or until eggplants are tender.
6
Remove from oven and increase temperature to 200 C (400 F).
7
Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
8
Arrange eggplants on a platter and top with tomatoes.
9
Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 550 g Japanese eggplants, 1/3 cup extra virgin olive oil, 7 cloves garlic, finely diced, 1/4 bunch thyme, and more.

Yes, Japanese Eggplants With Garlic, Olive Oil And Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Eggplants With Garlic, Olive Oil And Tomatoes

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