Rinse the eggplants and remove the hard bits on the edges.

Slice lengthways and once more so you end up with regular size slices. See image.

Sprinkle with salt and leave them for 30 minutes to drain some of the water and alleviate any taste of bitterness. Not vital but aids in a solid texture!A few minutes before the time is up heat the oven to 190 degrees C.

After 30 minutes you will see some of the water released.

Rinse gently and pat dry over kitchen tissue paper.

Line a baking tray with baking paper (easier clean up!)Season with salt and pepper and any of your favorite spices.

Drizzle a tablespoon of oil over each one and gently smooth it over so that it covers the entire eggplant, both sides.

Bake till golden brown. Plus minus 20 minutes. Serve with fresh herbs and chimichurri sauce.