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Japanese Eggplants with Garlic, Olive Oil and Tomatoes

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Japanese Eggplants With GarlicOlive Oil and Tomatoes

Japanese Eggplants with Garlic, Olive Oil and Tomatoes

Ingredients Edit

Directions Edit

  1. Halve eggplants lengthways.
  2. Place eggplants in a lightly oiled roasting tin.
  3. Drizzle with olive oil, garlic, thyme, and salt.
  4. Cover with foil and bake in a preheated (350°F) oven for 45 minutes.
  5. Increase temperature to (400°F).
  6. Drizzle eggplants with half the extra oil and bake, uncovered, for 15 minutes, or until golden brown.
  7. To serve top with tomatoes, drizzle with remaining oil and lemon juice, sprinkle with salt and pepper.

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