Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme Recipe
"This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato..."
INGREDIENTS
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4 small Japanese eggplants
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3 tablespoons extra-virgin olive oil, divided
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Sea salt
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Cracked black pepper
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1 large, very ripe heirloom tomato
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2 cloves garlic, crushed
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4 sprigs of fresh thyme
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2 ounces pecorino di Fossa (or Parmigiano-Reggiano), shaved or thinly sliced
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