Japanese Eggplant with Garlic and Thyme
- Total Time: 30 mins
- Yield: 2
Description
Crispy garlic slices and thyme leaves transform farm stand eggplant into an elegant dish.
Ingredients
- 3 small Japanese eggplant, or a small regular eggplant
- 3-4 large cloves of wild garlic, or regular garlic
- A few sprigs of fresh thyme
- Extra virgin olive oil
- Maldon sea salt
- Freshly cracked black pepper
Instructions
- Wash and dry the eggplant. Cut into thick 1/2-inch slices. Set aside.
- Peel and slice the garlic into big chunks.
- Heat up a cast iron pan over medium-high heat with a slick of olive oil and add the sprigs of thyme. Move them around with a wooden spatula so that they infuse into the oil.
- Scatter the garlic into the pan and brown them. Make sure you get both sides. I find that chopsticks are a helpful tool in flipping the garlic. Remove from the pan and set aside. They should be nice and crispy!
- Lower the heat to medium and add the sliced eggplants to the pan. What you’ll find is the eggplants will be extremely absorbent, so you’ll have to periodically adding a splash of olive oil to the pan while they’re cooking. Continue cooking until they soften and brown. Crush some Maldon sea salt flakes over the pan and add a shower of freshly cracked black pepper.
- Turn off the heat and remove the stems from the thyme. Fold in the crispy garlic with a wooden spatula and pile onto a plate or into a bowl.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
If You Liked This Recipe, You’ll Love These
- Garlic Eggplant
- Thyme and Garlic Roasted Sweet Potatoes
- The Perfect Condiment: Garlic and Thyme Confit
- Grilled Sesame-Ginger Eggplant with Fried Rice
Frequently Asked Questions
Why do I need to keep adding olive oil while cooking the eggplant?
Eggplant slices are extremely absorbent and will soak up the oil quickly as they cook in the cast iron pan. Periodically add a splash of olive oil to the pan to keep the eggplant from sticking and to allow them to properly soften and brown rather than steam.
Can I use regular eggplant instead of Japanese eggplant?
Yes — either 3 small Japanese eggplant or a small regular eggplant works as an equivalent substitute. Both are cut into thick ½-inch slices before cooking, so preparation is the same regardless of variety.
