Place the eggplants on an open flame for about 20 minutes in total while turning a few times to fully soften.

Cover the eggplant in a bowl with plastic wrap until it cools. Then peel the skin with the stem intact.

Mix all the other ingredients not for garnish in a bowl.

Add the eggplants into the bowl or marinate in a container for minimum 10 minutes. The longer the better for up to 3 days.

Preheat oven to 400 degrees. Put eggplant in for 4 minutes.

Serve eggplant on plate and garnish with the oil and tomato.