Cut 1 large eggplant into ½ inch (1.25 cm) thick rounds, season each round generously with sea salt on both sides, add the slices of eggplant into a colander and let them sit for 30 minutes

Meanwhile, roughy chop 5 cloves of garlic and add into a mortar, season with a little sea salt and using a pestle pound down until you form a paste like texture, then add in 2 tbsp (8 grams) finely chopped parsley and pour in a generous 2 tbsp (35 ml) extra virgin olive oil, mix together until well combined

Thinly slice 2 tomatoes and set aside

After 30 minutes, rinse the slices of eggplant under cold water, then pat each one dry with a dishcloth to remove any excess water & salt, add the slices of eggplant into a baking tray lined with parchment paper, making sure they are all in a single layer

Lightly season the slices of eggplant with a little sea salt & black pepper, add the garlic sauce over the slices of eggplant, add 1 slice of tomato over each slice of eggplant and finely grate some manchego cheese over the tomatoes

Add the baking tray into a preheated oven, bake + broil (bottom + top heat) 210 C - 410 F

After 15 minutes remove from the oven

Transfer into a serving dish and sprinkle with freshly chopped chives, serve at once, enjoy!