Preparation
Wash the eggplants, pat dry, halve and make several deep cuts in the flesh. Place the eggplant halves on a baking tray.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_1_M.jpg)
Drizzle over the olive oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_2_M.jpg)
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).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_3_M.jpg)
Remove the eggplants and cool briefly. Remove the flesh with a spoon.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_4_M.jpg)
Juice the lemon. Finely chop the eggplant flesh, place in a bowl and season with 2 tbsp lemon juice, salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_5_M.jpg)
Wash the basil, shake dry and finely chop the leaves. Mix with the eggplant puree.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_6_M.jpg)
Cut the bread into 1cm thick slices. Halve the garlic clove and rub the bread slices vigorously with the cut surfaces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_7_M.jpg)
Heat a pan and toast the bread slices on both side until golden and crisp.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_8_M.jpg)
Spread the toasts with the eggplant puree, add some coarse sea salt and basil leaves. Serve immediately.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000484/000484_step_9_M.jpg)