Preparation time – 15 minutes
4 medium sized aubergines, ripened
1 whole fresh red chili, finely chopped
Leaving the aubergines whole (with tops), spike the bodies with a fork and place over BBQ or naked flame.
Note: Alternatively you can place them whole on a baking tray in the oven. If opting for this method, preheat oven to 200degrees.
Roast the aubergine for approximately 12minutes or until nicely charred. The aubergines should collapse in on themselves and be steaming from the centre.
Remove aubergine from the heat and allow to cool. Preserve the juices.
The aubergine should be soft and shrunken by this point. Holding the tip of the vegetable, gently remove the skins (body only) and place together on a large plate.
Dress the skinless aubergines with the preserved juices, lemon juice, and a generous slug of olive oil.
Season with sea salt and chili flakes, to taste.