Place the whole eggplants directly over an open flame, allowing them to blacken and blister on the outside while softening inside. Cook over low heat for an extended period to achieve a deep, smoky flavour. Once the skin is fully charred and the inside is tender, remove the eggplants from the heat.

Transfer the eggplants into a bowl and cover with cling film. Allow them to cool completely before handling. This step helps steam the skin, making it easier to peel.

Once cooled, gently peel away the charred skin, revealing the soft, smoky flesh. Carefully tear the flesh into long, tender strips and discard the skin.

Place the eggplant into a large mixing bowl. Sprinkle in the chilli flakes and a pinch of salt. Pour over the balsamic vinegar. Tear the basil leaves, and pop them into the bowl. Lightly toss everything together.

Serve with a generous slice of crusty bread, such as ciabatta or Turkish bread, or enjoy as a flavourful side to grilled dishes.