1. Cut off the tops and then cut the eggplants lengthwise.

2. In every half, cut crosshatches in the flesh.

3. Sprinkle them generously with salt and rub it in. The salt should draw out the bitterness that eggplants are known for.

4. Let them sit for about 30 minutes. After that time you will notice that the salt provoked the egg-plants to release some liquid. Squeeze it out and rinse the excess salt with water. Then pat them dry with a clean cotton cloth or just squeeze the water out as you would do with a sponge.

5. Place all of the halves on a baking tray lined with the baking paper and spray with a bit of oil (optional). Bake for about 30 minutes or until the eggplants are soft in 200°C/360°F on conventional settings.

6. When the eggplants are ready, let them cool down a bit do you can handle them and then place them in the cup of a blender.

7. Add the garlic, parsley, 50 ml of lemon juice, and blend.

8. Transfer it into a bowl and add in salt and pepper to taste, sprinkle with some fresh parsley and lemon zest.

9. Slice the baguette and bake in the oven until it's warm and has a crunchy top.

10. Serve immediately, for extra kick rub some fresh garlic into the bread before putting the tapenade.