Step: 1/9

Wash the eggplants, pat dry, halve and make several deep cuts in the flesh. Place the eggplant halves on a baking tray.

Step: 2/9

Drizzle over the olive oil.

Step: 3/9

Wash the thyme and shake dry. Sprinkle the eggplants with salt, pepper and thyme. Cook for 40 minutes in a preheated oven at 200°C (180°C fan, gas 6).

Step: 4/9

Remove the eggplants and cool briefly. Remove the flesh with a spoon.

Step: 5/9

Juice the lemon. Finely chop the eggplant flesh, place in a bowl and season with 2 tbsp lemon juice, salt and pepper.

Step: 6/9

Wash the basil, shake dry and finely chop the leaves. Mix with the eggplant puree.

Step: 7/9

Cut the bread into 1cm thick slices. Halve the garlic clove and rub the bread slices vigorously with the cut surfaces.

Step: 8/9

Heat a pan and toast the bread slices on both side until golden and crisp.

Step: 9/9

Spread the toasts with the eggplant puree, add some coarse sea salt and basil leaves. Serve immediately.