Peel the aubergines and cut into 2cm slices. Sprinkle them with sea salt on both sides and leave to purge for 40 minutes to release their butter taste. Cut the tomatoes in half, put them in a roasting dish, add the garlic and drizzle over some extra virgin olive oil and seasoning.

Bake in a hot oven until the tomatoes are half dry.

In a food processor blend the basil and tomatoes to a creamy paste and pass through a fine sieve. Rinse the aubergine slices until cold running water and pat dry with a kitchen towel or kitchen paper. Heat the extra virgin olive oil in a frying pan until hot.

Flour the aubergine slices and add them to the hot oil. Fry until golden in colour on both sides. Serve warm with the tomato coulis on the side.