Roasted Eggplant

Directions

1. 1
   Rinse eggplant, wipe dry and halve lengthwise. Score flesh with a sharp knife in a cross-hatch pattern. Place on a baking sheet, cut side up.
2. 2
   Drizzle olive oil sparingly over the eggplant.
3. 3
   Rinse thyme and shake dry. Season eggplant with salt and pepper and distribute thyme over the top. Bake inn a preheated oven at 200°C (fan 180°C, gas: mark 2-3) (approximately 400°F/convection 350°F), about 40 minutes.
4. 4
   Let eggplant cool slightly, then remove thyme. With a spoon, scoop out the flesh.
5. 5
   Finely chop eggplant pulp and place in bowl. Juice lemon. Add 2 tablespoons lemon juice to the eggplant pulp and season with salt and pepper.
6. 6
   Rinse basil, shake dry and pluck leaves. Chop finely and mix well with eggplant.
7. 7
   Halve garlic. Cut bread into 1 cm thick slices. Rub with garlic.
8. 8
   Heat a grill pan (or skillet) over medium heat. Cook bread until brown and crispy on both sides.
9. 9
   Top the toasted bread slices with eggplant. garnish with coarse sea salt and extra basil leaves. Serve bruschetta immediately.