Italian-Style Babaganoush

Method

1. Preheat the oven to 185°C. Place the whole eggplants in a baking dish and roast for 30 minutes until soft and wrinkled.
2. Remove the eggplants from the oven. Using a knife, cut open along the length and peel off the skin. Discard any excess water.
3. Squeeze fresh lemon juice over the eggplant flesh to prevent oxidation.
4. Season the eggplant with salt, black pepper, and oregano to taste.
5. Add fresh basil leaves (tear large ones), mint sprigs, one garlic clove (lightly smashed), and a piece of fresh spring onion. Drizzle with olive oil and a splash of white wine vinegar. Mix gently to combine.
6. Let the mixture marinate for at least 10 minutes, or ideally overnight in the refrigerator for best flavor.
7. While the eggplant marinates, heat a drizzle of olive oil in a pan. Add a whole garlic clove (skin on) and toast pieces of Carasau bread (or leftover bread) until golden and crispy. Remove the garlic.
8. When ready to serve, remove the wilted herbs that were in contact with the eggplant. Add fresh basil and mint leaves on top.
9. Add the crispy bread pieces to the dish, either mixed in or scattered on top.
10. Grate fresh pecorino (or Fiore Sardo) cheese generously over the dish.
11. Arrange halved cherry tomatoes (mixed colors) on top. Drizzle with a final touch of olive oil.
12. Finish with a sprinkle of fresh herbs and serve immediately. Optionally, let it rest for a few minutes before eating.