Instructions

Preheat the oven to 350F/ 180C

Line a baking sheet with parchment paper.

Slice the eggplants in half, lengthwise. If the eggplant still have their stem end attached, leave them, just slicing through them.

Using a sharp knife, cut into each eggplant, on the cut side, in a cross hatch pattern, being very careful not to cut all the way through to the skin. You are making slits to stick the garlic into.

Gently insert the garlic slices into the slits of the eggplant. How much garlic you use is up to you. I like it pretty garlicky!

Lay the eggplant on the baking sheet, cut side up. Drizzle with olive oil, rubbing it around with your hands. Season the eggplant liberally with salt, and place in oven. Cook until eggplant is very tender and golden. This can take up to one hour. ( a bit less for smaller eggplant.) A fork inserted into the eggplant should go in very easily.

Remove and let cool to room temperature.

In the meantime chop the tomatoes into bite sized pieces and place in a medium sized bowl. Add 1 teaspoon salt and 2 to 3 tablespoons of extra virgin olive oil. Add the chopped herb and stir. Let sit for at least 20 minutes.

When ready to serve place the eggplant on a serving platter and cover each one with heaping spoonfuls of tomato, drizzling the accumulated juices as well.

If preparing ahead of time you can roast the eggplant and store, covered, in the refrigerator. Bring to room temperature before serving and don't perpare the tomatoes until 20 minutes before serving.