Tuesday, May 22, 2012
Roast Eggplants with Lemon and Thyme
Delicious and beautiful!
Baby italian eggplants, rinsed and split in half with stem in tact
1-2 large shallots
3 large cloves of garlic
salt & pepper
1. Preheat the oven to 400 degrees.
2. Use your hands to coat the eggplants with the olive oil. Place in a baking dish and surround with the garlic, mushrooms, and shallots. Sprinkle with the thyme, lemon, and salt and pepper.
3. Roast for about 40 minutes, until the flesh easily pulls away from the eggplant.
4. Scoop out and eat as a side or add to pasta!