Continuing our series on thyme in cooking , I’m sharing more simple and accessible recipes. Though these dishes are straightforward, they are delicious. Next up are vegetable dishes and soups.
Vegetables with Thyme
Italian Sun-Dried Tomatoes
For 1 kg of tomatoes:
- 1 cup of vegetable oil
- A few cloves of garlic
- Thyme, oregano, pepper, dill, salt
Cut the tomatoes in half and scoop out the seeds. Sprinkle the halves with salt and herbs, place them on a baking sheet, and bake for 3 hours at 100°C, leaving a small gap in the oven. Sterilize jars, fill them with garlic slices, and pour in the oil. Store in the refrigerator. You can add herbs directly to the jar, such as a sprig of thyme and oregano.
You can do the same with plums, but drizzle them with a bit of vinegar and salt well—the temperature and time remain the same, and there is no need to seal them in jars. They pair perfectly with sulguni cheese.
Potatoes with Thyme
For 1 kg of potatoes:
- A couple of sprigs of thyme, salt, ground paprika
- 2 tablespoons of butter
- A bit of vegetable oil
- 2-3 cloves of garlic
- Pepper to taste
Peel and cut the potatoes into large chunks. Boil in salted water for 2 minutes, then drain. Mix vegetable and butter, warm it slightly, add the herbs and garlic. Arrange the potatoes in a baking dish, brush with the aromatic oil. Bake until done for your potato variety. I like to add cauliflower to the baking sheet 10 minutes before the potatoes are done—it stays crispy but cooked through, try it!
Potato Casserole with Zucchini and Thyme
For 1 kg of potatoes:
- 2 onions, thyme, a few cloves of garlic
- 500 ml of milk
- 2 tablespoons of flour
- 2 zucchinis
- Pepper to taste
- A bit of grated cheese
Slice the onions into half-rings and sauté with flour, adding garlic and thyme at the end. Pour in the milk, bring to a boil, and simmer for 5 minutes until thickened. Season with salt and pepper. Slice the zucchini with the skin into 5 mm pieces and salt them, let them sweat. Slice the potatoes, arrange a layer on a baking sheet, cover with some sauce, then a layer of zucchini, more sauce, and repeat until finished. Cover with foil and bake until cooked. Remove foil, sprinkle with cheese, and let sit in the cooling oven. You can replace the milk with sour cream, add mayonnaise, or use eggplants instead of zucchini. There’s room to get creative with this recipe!
Italian Eggplant Snack with Thyme
For 1 large eggplant:
- 3 sprigs of thyme
- A small piece of aged hard cheese
- 150 grams of soft cheese like feta
- Tomato
- Vegetable oil
Cut the eggplant lengthwise into slices, sprinkle with salt, and let sweat. Grate the hard cheese and slice the soft cheese. Slice the tomato. Brush the eggplants with vegetable oil and fry on both sides in a dry pan (a grill pan is ideal). Arrange in a heatproof dish: eggplant/soft cheese/thyme/tomato/eggplant. Bake for 7-10 minutes, sprinkle with grated cheese. A personal touch: I always sprinkle layers with finely chopped garlic and lightly drizzle the fried eggplants with vinegar. You can also spread them with mayonnaise and a touch of mustard.
Marinated Eggplant with Thyme
For 2 eggplants:
- Vegetable oil
- 3 tablespoons of vinegar (preferably wine)
- 1 tablespoon of honey
- A couple of sprigs of thyme, garlic
Cut the eggplants into medium-thick slices, salt them, and let sweat. Meanwhile, prepare the marinade with vinegar, garlic, honey, and herbs. Fry or bake the eggplants with a bit of oil, then, while still warm, marinate them with the prepared mixture. Let marinate for at least 12 hours. You can add slices of tomato and pepper. A great appetizer.
Soups with Thyme
Thyme pairs wonderfully with chicken and creamy soups. For tomato-based soups, it’s best to add oregano. Thyme also complements bean, lentil, and split pea soups with fried onions.
And a final recipe:
Baked Cheese with Thyme
For 300 grams of feta or brined cheese:
- 1 tablespoon of butter
- A sprig of rosemary
- 3-4 sprigs of thyme
- Pepper to taste
Prepare 3 pieces of parchment paper, grease them with butter. Cut the cheese into 3 sticks, roll them in the herbs (pre-chopped). You can stuff the cheese with garlic slices (I always add garlic, it feels incomplete without it) and lemon zest. Wrap the cheese in parchment, place in a dish, and bake for 30 minutes at 200°C. You can bake a bit longer. Let the cheese rest for 5 minutes and enjoy while it’s still warm. The taste is incredible… Especially pairs well with a white semi-dry wine…
Without herbs, the dining table just isn’t the same… Don’t be afraid to experiment, add a pinch here and there, and you’ll surely receive compliments from your loved ones—appreciators of your culinary efforts.
