Japanese Eggplants with Garlic, Olive Oil and Tomatoes

Ingredients

 * 550 g Japanese Eggplants
 * 1/3 cup extra virgin olive oil
 * 7 cloves garlic, finely diced
 * 1/4 bunch thyme
 * 1 teaspoon sea salt
 * 2 tablespoons extra virgin olive oil, extra
 * 2 medium vine ripened tomatoes, finely sliced
 * 1 lemon, juice of
 * 1 pinch sea salt
 * 1 pinch cracked white pepper

Directions

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