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3 medium eggplant (about 4 pounds), halved
4 cloves garlic, peeled and very thinly sliced lengthwise
12 1-inch pieces fresh thyme
1/4 cup extra-virgin olive oil
Kosher salt
3 tablespoons minced fresh herbs (a combination of parsley and basil)
2 tablespoons fresh lemon juice
Freshly ground pepper
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