Preheat the oven to 350°F (180°C) mark 4.

Trim off the stalks, cut the aubergines lengthwise in half and make deep intersecting cuts in the exposed flesh to form a lattice design. Season with salt and freshly ground pepper. Sprinkle with the finely chopped garlic, pressing it down into the deep cuts in the flesh.

Oil a roasting tin and arrange the aubergines, cut sides uppermost, in a single layer. Sprinkle the cut surfaces with olive oil and bake for about 35 minutes or until the aubergines are tender and are lightly browned on the surface. Serve hot.