Body+Soul, July/August 2010
-
Yield
Serves 10 (3 cups)
Add to Shopping List
Ingredients
- 3 medium eggplant (about 4 pounds), halved
- 4 cloves garlic, peeled and very thinly sliced lengthwise
- 12 1-inch pieces fresh thyme
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 3 tablespoons minced fresh herbs (a combination of parsley and basil)
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
