Preheat your oven to 375°F/190°C.

Line a baking tray with parchment paper or a non-stick sheet, and place the eggplant halves cut side up and the garlic cloves on the tray. Brush each eggplant piece with 1 tablespoon of olive oil and 1/8 teaspoon of salt.  

Roast the eggplant and garlic for about 30 minutes, until the eggplant is soft and golden.  

While the eggplant is cooking, make the dukkah. Throw the hazelnuts, cumin, coriander,  thyme, salt, and cayenne into the small bowl of a food processor fitted with the s blade, and pulse a few times until the hazelnuts are roughly ground with a bit of texture. Transfer the mixture to a small bowl, and stir in the sesame seeds until well combined. Set aside.  

Once the eggplant is cooked, slice each half into bite-sized pieces, and squeeze the garlic out of the skins and mash.

Toast the bread, and assemble the toppings.

Mash the avocado with 1 tablespoon of the lime juice, 2 tablespoons of the dukkah, and 1/4 teaspoon of the salt.

To assemble the toasts, smear the roasted garlic on each slice, then the avocado mixture, top with spinach, eggplant slices, chiffonaded basil, a sprinkle of dukkah and salt, and a squeeze of lime juice.