Ingredients
- 10-12 Perlina eggplants, stems removed and halved lengthwise (300 g)
- 10 vine-ripened Roma cherry tomatoes, halved
- 3 cloves garlic, sliced thinly
- sea salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil; more for drizzling
- 1 tablespoon fresh thyme, leaves removed and finely chopped
- 1/2 cup fresh basil leaves, chopped
- freshly grated parmesan
Instructions
- Preheat the oven to 350°F / 180°C.
- Brush eggplants all over with oil, transfer to a large casserole dish or roasting tin.
- Add tomatoes halves, garlic and thyme. Toss gently to combine.
- Drizzle with olive oil, season with salt and pepper.
- Cook for 20-25 minutes, until golden and tender. Transfer to a serving plate.
- Garnish with parmesan and top with the fresh basil. Serve immediately. Enjoy!