Wash the eggplants, pat dry, halve and make several deep cuts in the flesh. Place the eggplant halves on a baking tray.
Drizzle over the olive oil.
Wash the thyme and shake dry. Sprinkle the eggplants with salt, pepper and thyme. Cook for 40 minutes in a preheated oven at 400°F (350°F fan, gas 6).
Remove the eggplants and cool briefly. Remove the flesh with a spoon.
Juice the lemon. Finely chop the eggplant flesh, place in a bowl and season with 2 tbsp lemon juice, salt and pepper.
Wash the basil, shake dry and finely chop the leaves. Mix with the eggplant puree.
Cut the bread into 0.4 inch thick slices. Halve the garlic clove and rub the bread slices vigorously with the cut surfaces.
Heat a pan and toast the bread slices on both side until golden and crisp.
Spread the sliced breads with the eggplant puree, add some coarse sea salt and basil leaves. Serve immediately.