Mediterranean Roasted Eggplants

Method

1. Preheat the oven to 175 degrees Celsius.
2. Cut  the 3 medium size eggplant in half, and flavour 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.
3. Chop 6 ripe tomatoes and a handful of basil, and mix together with a tbsp of chilli flakes, keep aside.
4. Coat the eggplants generously with extra virgin olive oil and then flavour with Himalayan salt and cracked pepper. Bake the eggplants for 45 minutes.
5. Take out of the oven and spread generously with the tomato and basil puree. Bake again for 15 minutes until golden brown.
6. Serve with sprinkled basil and an option of grated parmesan or goats cheese.