Slice the eggplants into thin rounds without peeling. Heat 1 tablespoon of olive oil in a skillet. Season the slices with salt, pepper, and stripped thyme leaves, then sauté until tender. Drain on paper towels and set aside.
Cut 4 tomatoes into thick slices. Season with thyme leaves, salt, and pepper. Drizzle with 1 tablespoon olive oil and bake in a hot oven until glazed and slightly caramelized. Cool, then layer with the eggplant slices and chill in the refrigerator.
Blend the remaining 4 tomatoes with the garlic. Strain through a cheesecloth. Stir in the lemon juice and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
Churn half of this mixture in an ice cream maker to create a sorbet.
On 4 plates, arrange alternating slices of glazed tomatoes and eggplant, drizzled lightly with olive oil. Place a quenelle of tomato sorbet in the center. Spoon the remaining coulis around the plate and garnish with chervil sprigs.
Note: Compact home ice cream makers work perfectly. Without one, freeze the mixture, stirring occasionally with a fork to make a refreshing granita as a sorbet substitute.
Source: Hubert's Favorite Recipes at Editions J.A.
