Ingredients

The following ingredients have 4 Servings
  • 4 small Japanese eggplants
  • 3 tablespoons extra-virgin olive oil, divided
  • Sea salt
  • Cracked black pepper
  • 1 large, very ripe heirloom tomato
  • 2 cloves garlic, crushed
  • 4 sprigs of fresh thyme
  • 2 ounces pecorino di Fossa (or Parmigiano-Reggiano), shaved or thinly sliced

Instruction

  • Heat oven to 450 degrees.
  • Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.
  • While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, 1/2 teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.
  • When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.
  • Scatter with pecorino and roast for about 5 minutes until cheese is melted.
  • Transfer to a serving dish, including the pan drippings, and serve hot.