Baked Eggplants with Thyme and Cream

Name: Baked Eggplants with Thyme and Cream
Yield: enough for 2 as a main dish with rice, 4 as a side dish
Ingredients: eggplants – 1 very large or 2 smaller; a medium onion; olive oil; garlic – 2 juicy cloves; thyme – a few bushy sprigs; whipping or heavy cream – 1 3/4 cups (400ml); Parmesan for grating

December 14, 2011

This is a gorgeous dish, sumptuous and rich, a perfect accompaniment to grilled lamb or to steak. I have served it as a vegetable main dish with brown basmati rice too. By rights, cream and eggplant should never meet, but here they seem to work splendidly.

Cooks' Note

Oh, and can I remind you of the Green Curry of Shrimp and Thai Eggplant in The Kitchen Diaries?

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