Japanese Eggplants with Olive Oil and Tomatoes - Fresh-Pressed Olive Oil

Name: Japanese Eggplants with Olive Oil and Tomatoes - Fresh-Pressed Olive Oil
Ingredients: 1 1/2 pounds Japanese eggplants 1/3 cup plus 3 tablespoons extra virgin olive oil, divided use; 7 cloves garlic, minced; Several sprigs (about 1/4 bunch) fresh thyme; Coarse salt (kosher or sea); 3 medium vine-ripened tomatoes, cored and thinly sliced; Juice of 1 lemon Freshly ground black pepper

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A few years ago, I met Australian celebrity chef Kylie Kwong at the Eveleigh farmers’ market in Sydney. Kylie’s well known for her Asian fusion food, which ofte

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Ingredients

1 1/2 pounds Japanese eggplants 1/3 cup plus 3 tablespoons extra virgin olive oil, divided use
7 cloves garlic, minced
Several sprigs (about 1/4 bunch) fresh thyme
Coarse salt (kosher or sea)
3 medium vine-ripened tomatoes, cored and thinly sliced
Juice of 1 lemon Freshly ground black pepper