Prick the aubergines all over with a fork, rub with a glug of olive oil and roast in a preheated oven (240°C) for 40 minutes or until they are nicely charred and soft inside. Remove and allow to cool before gently peeling off the skin.
Slice a criss-cross at the base of each tomato with a sharp knife and place them in boiling water for 3 minutes. Remove from the hot water and peel off the skins. Slice the tomatoes in quarters, discard the seeds and finely dice the flesh.
Chop up the soft aubergine and place back on the baking tray together with the tomatoes, garlic, Smoky Peri-Peri Rub and a few glugs of olive oil. Roast for another 15 minutes at 180ºC.
When the aubergine and tomato have some good colour, remove from the oven, season with salt, drizzle with freshly squeezed lemon and more olive oil. Just before serving, stir in the fresh herbs.
