Cut <quantity>2</quantity> eggplants in half lengthwise

Score the flesh deeply. Season with flaky salt to taste

Add <quantity>2<unit>sprigs</unit></quantity> of thyme, and <quantity>2<unit>sprigs</unit></quantity> of rosemary to 2 aubergines

Add olive oil to taste and wrap in aluminum foil

Roast eggplants on the embers for 30m until half cooked

Cut the top of <quantity>1<unit>head</unit></quantity> of garlic

Wrap garlic head in aluminum foil

Roast garlic head on the embers for 20m until half cooked

Turn eggplants and cook 30m until tender

Turn garlic head and cook 20m until tender

Trim <quantity>4</quantity> spring onions and keep the ends

Char spring onion bulbs on embers until tender

Remove charred outer layer

Slice barbecued spring onions

Remove eggplants from the fire and unwrap

Remove garlic head from the fire and unwrap

Squeeze out garlic cloves into mortar

Add sliced spring onions

Add <quantity>2<unit>tbsp</unit></quantity> of rough cut sun-dried tomatoes

Add <quantity>2<unit>tbsp</unit></quantity> of cashew nuts

Begin to crush

Add flaky salt to taste

Tear <quantity>1</quantity> morita chili

Crush mixture

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>1<unit>tbsp</unit></quantity> of apple cider vinegar

Grind into chunky paste. Tomato and Cashew Paste is ready

Scoop the eggplant flesh into a bowl

Add <quantity>3<unit>tbsp</unit></quantity> of tomato and cashew paste

Add olive oil to taste

Add <quantity>1<unit>bulb</unit></quantity> of fresh scallion, chopped

Pick leaves from <quantity>5<unit>sprigs</unit></quantity> of thyme

Mix to combine

Add flaky salt to taste

Add <quantity>50<unit>g</unit></quantity> of hard goat cheese, coarsely chopped. The fire-roasted eggplant salad is ready

Enjoy with bread or as a side to other dishes!