INGREDIENTS
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3 medium eggplant (about 4 pounds), halved
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4 cloves garlic, peeled and very thinly sliced lengthwise
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12 1-inch pieces fresh thyme
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1/4 cup extra-virgin olive oil
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Kosher salt
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3 tablespoons minced fresh herbs (a combination of parsley and basil)
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2 tablespoons fresh lemon juice
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Freshly ground pepper