Slice the aubergines into thin slices without peeling them. Heat 1 tablespoon of olive oil in a skillet. Cook the eggplant slices seasoned and passed through the stripped thyme. Drain them.
Cut 4 tomatoes into thick slices, drizzle them in thyme, season with salt and pepper, drizzle with a tablespoon of olive oil and drizzle in a hot oven. Put them with the aubergines once cooled in the refrigerator.
Blend the remaining tomatoes and garlic. Filter through a cheesecloth strainer. Then add the lemon juice and the remaining olive oil. Season with salt and pepper.
Splash half of this grout with an ice cream maker.
Arrange the tomatoes and eggplants in olive oil on 4 plates, alternating them. Spoon the tomato sorbet in the center and coat the rest of the plate with the coulis. Garnish with sprigs of chervil.
There are small ice cream makers for housewives. However, if you don't have any, put the coulis in the freezer, stirring it from time to time with a fork, and you'll get a granita that will advantageously replace the sorbet.
Source:Hubert's Favorite Recipes at Editions J.A.
