Japanese eggplants with garlic and tomatoes

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.

Japanese eggplants with garlic, olive oil and tomatoes Credit: Kylie Kwong: Heart and Soul

• serves

  6

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

Regular eggplants can be used instead of Japanese eggplants – I just happen to love the shape of Japanese eggplants. 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.

Ingredients

• 550 g (1 lb 2 oz) Japanese eggplants 
• ⅓ cup extra virgin olive oil
• 7 garlic cloves, finely diced
• ¼ bunch thyme
• 1 tsp sea salt, plus a pinch, extra
• 2 tbsp extra virgin olive oil, extra
• 2 medium-sized vine-ripened tomatoes, finely sliced
• 1 lemon, juiced
• pinch of cracked white pepper

Serve as a side dish for 6

Instructions

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

 

Kylie Kwong: Heart and Soul premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Regular eggplants can be used instead of Japanese eggplants – I just happen to love the shape of Japanese eggplants. 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.