Provençal Stuffed Eggplant Bites with Tomato and Basil

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

Slice each eggplant in half lengthwise. Score the flesh in a crosshatch pattern, cutting about 1cm deep without piercing the skin.

Brush the scored flesh generously with 3 tablespoons of olive oil, then season with 1 teaspoon of salt and ¼ teaspoon of black pepper, rubbing the seasoning into the cuts.

Place cut-side down on the prepared baking sheet. Roast for 15-18 minutes, until the flesh is tender and the skin is slightly collapsed.

While the eggplant roasts, score a small X in the bottom of each tomato. Plunge into boiling water for 30 seconds, then transfer to ice water. Slip off the skins and dice the tomatoes into 1cm pieces.

Warm 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 60 seconds until fragrant but not browned.

Add the diced tomatoes, thyme sprigs, and ½ teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down into a thick, fragrant sauce. Remove from heat and discard the thyme sprigs.

Fold in the torn basil leaves. Taste and adjust salt if needed.

Remove the eggplant from the oven. Carefully flip the halves cut-side up. The flesh should yield easily when pressed.

Spoon the tomato basil filling evenly into each eggplant half, mounding it slightly.

In a small bowl, mix the breadcrumbs, grated garlic, and 2 tablespoons of olive oil until the crumbs are evenly coated.

Scatter the breadcrumb mixture over the filled eggplants, pressing gently so they adhere.

Return to the oven at 200°C (400°F) for 12-15 minutes, until the breadcrumbs are deeply golden and the edges of the filling are bubbling.

Remove from the oven and let rest for 3 minutes.

Zest the lemon over the tops, then squeeze the juice of half the lemon across all the bites.

Scatter fresh basil leaves over the top and serve immediately while still hot.