Garlic Melanzane And

1 tsp. fresh thyme leaves Yield: To serve,Black pepper Pepper Olive oil, cold-pressed pressed

Black pepper Pepper

Using a sharp little knife, make incisions a good 1 cm deep all around each fruit. Peel the garlic cloves, cut them into thin sticks and press a garlic stick and a few thyme leaves into each incision, the best way to do this is with a knife. Place the larded melanzane in an oiled baking dish and bake in the oven heated to 180 °C on the second shelf from the bottom for 60 minutes. The melanzane can be served lukewarm or cooled. Cut the fruit in half lengthwise, sprinkle with salt and pepper and drizzle with lemon juice and olive oil. To eat, scrape the eggplant flesh out of the skin with a spoon. Toast or Parisian bread and butter are a good accompaniment. This speciality is called “eggplant caviar” if you scrape the flesh out of the skin immediately after baking, put it in a sufficiently large bowl, add salt, juice of one lemon, olive oil, pepper, nutmeg and a little bit of cayenne pepper and stir everything together to a creamy mixture. Serve with olive bread or white bread slices toasted in olive oil.

Baking time in about 20 min.

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