Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme

Name: Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme
Total time: 50 min
Ingredients: 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

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Total: 50 minutes

Servings: 3

Author : Brett Anderson

japanese eggplant pecorino tomato

Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme

Ingredients

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4 small Japanese eggplants3 tablespoons extra-virgin olive oil, dividedSea saltCracked black pepper1 large, very ripe heirloom tomato2 cloves garlic, crushed4 sprigs of fresh thyme2 ounces pecorino di Fossa (or Parmigiano-Reggiano), shaved or thinly sliced

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Instructions

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Step 1

Heat oven to 450 degrees.

Step 2

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.

Step 3

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.

Step 4

When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.

Step 5

Scatter with pecorino and roast for about 5 minutes until cheese is melted.

Step 6

Transfer to a serving dish, including the pan drippings, and serve hot.

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