- 3 medium size eggplants
- Himalayan salt
- cracked pepper
- 6 ripe tomatoes
- handful of basil
- 1 tbsp chilli flakes
- olive oil
- grated parmesan cheese, or goats cheese (optional)
Preheat the oven to 175 degrees Celsius.
Cut the 3 medium size eggplant in half, and dust with Himalayan salt, then leave for 1 hour. Wash off salt carefully and dry, cut them lengthways in half again, and score into squares with a knife.
Chop 6 ripe tomatoes. Chop a handful of basil, and mix both together with a tbsp of chilli flakes, and keep aside.
Coat the eggplants generously with olive oil and the dust with Himalayan salt and cracked pepper. Bake the eggplants for 45 minutes.
Take out of the oven and spread generously with the tomato basil puree. Bake again for 15 minutes until golden brown.
Serve with sprinkled basil and an option of grated parmesan cheese, or goats cheese.