2 eggplants, halved lengthwise
salt and pepper
4 tbsp olive oil
2 garlic cloves, finely chopped
2 tbsp chopped fresh parsely
1 tbsp chopped fresh thyme
2 tbsp lemon juice
Make 2-3 slashes in the flesh of the eggplant halves and place, cut-side down, in an ovenproof dish. Season to taste with salt and pepper, then pour over the olive oil and sprinkle with the garlic, parsl;ey, and thyme. Cover and let marinate at room temperature for 2-3 hours.
Preheat the oven to 350F. Uncover the dish and roast the eggplants over. Baste with the cooking juices and sprinkle with the lemon juice. Return to the oven and cook for an additional 15 minutes.
Transfer the eggplants to serving plates. Spoon over the cooking juices and serve hot or warm.