Grill the aubergines over an open flame (either on your bbq, gas hob or alternatively roast them in your oven.) Grill them until the outside is black and the flesh is soft right through to the centre.

Allow to cool before scooping out the flesh with a large spoon. Drain off any excess juices and roughly chop into smallish chunks.

Stir in the diced pepper and mix well.

Pour in the olive oil into a small bowl, add the crushed garlic, lemon juice and sea salt and black pepper to taste. Mix well and pour over the aubergine salad.

Serve with pita bread