Baked Aubergine

This is actually my own invention, but I’m sure some more experienced chef or cook will have thought of it before!

I love a griddled aubergine but when too lazy to deal with the heat and the mess I decided there must be another way to do them.

So, I sliced in half, salted and squirted with garlic purée, and baked in foil.

You sacrifice the char, but you gain the most amazingly silky texture, eating it out of the skin like a delicious mashed potato without the work.

I’ve used leftovers mixed in with cooked tomatoes or courgettes - I can see it adding good texture and flavour to most other summer vegetables.

I don’t think there can be a lazier way to cook aubergines - but if there is, let me know.