Roasted Eggplant


6 baby eggplants

Kosher Salt


Olive Oil

Thyme, powdered or fresh stems

Garlic, Chopped


Pre-heat oven to 400. Remove the stem and slice eggplants in half lengthwise. Lay on cookie sheet covered with foil or baking paper. Score each half 3-4 times with a sharp knife. Place garlic between scores and then sprinkle the remaining seasonings on top. Brush eggplant liberally with olive oil. Place in oven for 25-30 minutes until eggplants are browned. Brush with additional oil about half way through cooking.

Created by: Nechami Druck, Tel Aviv, Israel