Japanese Eggplants with Olive Oil and Tomatoes
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
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