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.