HEAT oven to 485 degrees F.

CUT 6 Italian eggplant lengthtwise (leave stems intact)

MAKE a paste of 6 crushed garlic cloves and 1/3 cup olive oil with a mortar and pestle (or in the blender)

RUB garlic paste onto the cut surface of the eggplant and garnish with sprigs of fresh thyme that have been sprayed with olive oil

Roast on baking sheet lined with foil in 485 degree F. oven for 25 minutes

SERVES six