roasted eggplant with chickpeas, melted tomatoes and garlic
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roasted eggplant with chickpeas, melted tomatoes and garlic
Melted Tomatoes
8 roma tomatoes, halved
1 tbs. garlic, grated
1/2 tsp. oregano
1/2 tsp. thyme
2 tbs. olive oil
salt and pepper, to taste
Place all ingredients in a bowl and toss to coat.
Place tomatoes on top of a silpat (silpat- nonstick silicon baking mat) cut side down.
Bake in 400F oven until skins start to crack and brown.
Remove from oven and peel skins from tomatoes, being careful to keep the tomatoes intact. Serve hot.