Rinse + cut ends off eggplants. Cut eggplants in half longways.
Cut meat of eggplant in a lattice design with knife — but not all the way through. This is for the salt to soak in.
Sprinkle with sea salt; let sit 30 minutes.
Blot out liquid that the salt drew out with paper towels.
Coat in avocado oil.
Place face DOWN on sheet pan.
Roast at 400 degrees for 30 minutes.