Instructions: Halve the aubergines lengthways then score the flesh deeply in a crisscross pattern. Brush generously with olive oil.

Season with salt and pepper and place cutside down in the large roasting tin.

Bake on the floor of the roasting ovenfor 12 to 18 minutes until browned underneath and almost cooked through. Transfer the aubergines to a shallow ovenproof dish placing them cutside up.

Mix the chilli with the grated lemon rind and parsley.

Sprinkle the mixture over the aubergines. Drizzle with a little more olive oil and cook on the grid shelf on the floor of the roasting ovenfor a further 10 minutes or until the aubergines are tender.

Sprinkle with lemon juice to serve.

Use baby or small aubergines for this recipe if obtainable as they do not require de gorging. Serve as an accompaniment to grilled meat or fish.

Serves 8

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