Preparation
Wash the aubergines, pat dry, halve and make several deep cuts in the flesh. Place the aubergine 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 aubergines 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 aubergines 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 aubergine 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 aubergine 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 aubergine 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)