Wash your aubergines, then cut the stalk off as close to the end as possible (you can leave these on if you want). Cut the aubergines in half lengthways.

Place the aubergine halves on a chopping board and gently score the flesh in lines about 1cm apart in a diagonal pattern. Repeat in the opposite direction so you get a diamond type pattern. The knife should go in about 0.25-0.5 way through the flesh and the skin should stay intact.

Get a baking tray and put your aubergine on it. Spray each cut half with oil, then sprinkle each of the spices equally over each half. Spray again with oil.

You can either choose to get messy, or do it the easier way! The messy way is to now rub everything in with your hands! The easier way is to pick up 2 halves and rub them together!

Roast in a hot oven (Gas mark 6-7 / 400-425f / 200-220c) for 30-40 minutes. The tops will go golden brown and the flesh will become soft and caramelised. Remove from the oven and serve.

Enjoy!