Roast aubergine, tomato & parsley ‘smash’

Preheat the oven to 200°C. Prick the aubergines with a fork and bake on a baking tray for 40 minutes until the skin is blistered and the flesh inside is softened. Leave them aside to cool. Meanwhile, in a food processor, pulse the tomatoes till they're softish but not soupy. Then, in a large bowl, mix the tomatoes with the chillies, chopped onion, oil, lemon juice, parsley and garlic. When the aubergines have cooled, cut them in half lengthways and scoop out all the soft, smoky flesh within. Chop it roughly and add to the tomato mixture, mixing well to blend all the flavours. Let it stand for about an hour before serving at room temperature.