2 Servings 50 min Cook
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
2 Cup cherry tomatoes Cherry Tomatoes
1 Cloves, minced Garlic
3 Tbsp Olive Oil
Bake eggplant 30 minutes at 400 degrees F.
Cut in half, drizzle with olive oil, and roast flesh up for another 25 minutes.
Chop tomatoes in the meantime.
Remove eggplant from oven, let cool.
Cut out insides and mix with tomatoes, thyme, salt, pepper, garlic.
Place mixture back in eggplant halves and serve.