Instructions: 1. Prepare the squid by holding the body in one hand and the head in the other and gently pull.

2. Remove the contents of the body, then at the top remove the spine with your fore finger and thumb. With a knife cut the tentacles just below the eyes. Discard everything except the body and tentacles.

3. Finely chop the garlic and chillies (remember to remove the seeds from the chillies). Place in a bowl with the squid, the oil, the lime juice and rind and the chilli sauce marinade for at least 2 hours.

4. Slice the aubergine thinly and brush with oil.

5. Heat the griddle or heavy bottomed frying pan until it smokes and fry the aubergines for a couple of minutes each side. Place in a warm oven.

6. Remove the squid form the marinade and fry on the hot griddle for 2 minutes each side for the body and 2 minutes for the tentacles. Cook in batches. When done, pour in the marinade and heat through.

7. Arrange the rocket leaves and aubergines on a plate, place the squid on top and pour over the marinade garnish with lime wedges and serve.

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