Ingredients
-
550
-
1/3
-
7
-
1/4
-
1
-
2
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Japanese Eggplants With Garlic, Olive Oil and Tomatoes, This is a great recipe from Kylie Kwong, a Chinese chef from Australia , This is a great recipe from Kylie Kwong, a Chinese chef from Australia
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Steps
|
1
Done
|
Preheat Oven to 180 C (350 F). |
|
2
Done
|
Halve Eggplants Lengthways, Leaving Stems Intact. |
|
3
Done
|
Place Eggplants in a Single Layer, Cut-Side Up, in a Lightly Oiled Roasting Tin. |
|
4
Done
|
Drizzle With Olive Oil, Sprinkle With Garlic, Thyme Sprigs and Salt, and Cover Tin With Foil. |
|
5
Done
|
Bake For 45 Minutes, or Until Eggplants Are Tender. |
|
6
Done
|
Remove from Oven and Increase Temperature to 200 C (400 F). |
|
7
Done
|
Drizzle Eggplants With Half the Extra Oil and Bake, Uncovered, For a Further 15 Minutes, or Until Lightly Browned. |
|
8
Done
|
Arrange Eggplants on a Platter and Top With Tomatoes. |
|
9
Done
|
Drizzle With Remaining Oil and Lemon Juice, Sprinkle With Salt and Pepper, and Serve. |
