Ingredients
3 medium eggplant (about 4 pounds), halved
4 cloves garlic, peeled and very thinly sliced lengthwise
Twelve 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
Preparation
Preheat oven to 400 degrees. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.
Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Serve with crackers or crostini.
