ABOUT THYME

After a week of unforgiving weather, thyme-baked aubergine welcomes summery flavours

One variegated thyme plant – that’s all that has survived the winter (so far) in a pot in my back garden. The other two thyme plants are either dead or doing a fabulous impression. But the one that is hanging on is reason enough to venture out and pick fresh herbs.

It’s a small thing but it lets me (briefly) ignore winter and pretend (briefly as well) that spring is here. This is especially welcome as thyme screams summer as if it can’t be bothered to acknowledge that either winter or spring even exist. Its aroma says Greece and southern France and sun and outdoor dining. With not a holiday in sight, these are important memories to savour.

Thyme is a grand partner for many ingredients including lemon and garlic and aubergine. Bake them together and dot with some black olives and feta cheese and you have a lovely side dish or a satisfying

vegetarian meal: a bit of sunshine when the weather forecast is less than accommodating.

Baked aubergine with lemon, thyme, feta and olives

Sometimes (not always), garlic will turn blue when it’s cooked with an acid like lemon juice. Not to fear – it’s safe but if it should happen you can remove the garlic before serving if the colour bothers you. I use lovely Italian striata aubergines as they’re longer and thinner and fan out better. Small Japanese aubergines would work well too.

Serves 4 as a side dish or 2 as a main

400-500g aubergine, about 2 1 lemon, rinsed and sliced thinly 1 clove garlic, peeled and sliced thinly 4-5 tbsp olive oil small bunch of thyme 50g black olives, pitted 60g feta or goat’s cheese Sea salt Chilli pepper flakes, to garnish (optional) Drizzle of extra virgin olive oil, to garnish

Pre-heat oven to 160C. Slice the aubergines lengthwise, keeping the stem attached so it creates a fan shape. Each slice should be about ¾-1cm wide. Lay a large piece of aluminium foil in a baking dish that is large enough to hold the aubergines comfortably side by side.

Place the aubergines on the foil and brush the outer skin and cut sides with olive oil and sprinkle with sea

salt.

Place a slice of lemon and garlic in between each slice, along with a sprig of thyme. Wrap the aluminium foil around the aubergines to create a foil parcel. Place in the oven and bake until the aubergines are cooked through and fragrant with the herbs and lemon – about 45 minutes.

Remove the pan from the oven, open the parcel and dot with the cheese and olives and return to the oven for a further 10 minutes until the cheese is softened and warm. Garnish with chilli pepper flakes if using and a healthy drizzle of extra virgin olive oil.