Japanese Eggplants with Garlic, Olive Oil and Tomatoes

Ingredients

 * 550 g Japanese eggplants
 * ⅓ cup extra virgin olive oil
 * 7 cloves garlic, finely diced
 * ¼ 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

 * 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.