Instructions
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Preheat the oven to 190 °C.
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Cut the aubergines in half lengthways.
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Using a small, sharp knife, make deep cuts in the flesh, but do not pierce through the skin.
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Per aubergine you will need to make about 6-10 cuts, 1-2 cm apart, depending on the size of your aubergines.
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Mix the garlic and chili with 2 tbsp of the olive oil.
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Hold an aubergine half in your hand and squeeze it gently to open the cuts slightly.
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Spread some garlic-chili oil over it with a teaspoon, using the back of the teaspoon to work the mixture into the cuts. Repeat with the other halves.
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Place the aubergines cut-side up in a roasting tin.
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Sprinkle with salt and pepper and drizzle with a little extra olive oil - almost all of the aubergine flesh should be covered with oil.
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Bake for 50 minutes until deeply golden brown and considerably shrunken.
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Allow the aubergines to cool slightly.
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Serve hot or warm with yoghurt and mint and a little extra salt, or spread with some pesto.