1: Cut the aubergine in half lengthways.

2: Dice the flesh into chunks and put into a saucepan or frying pan.

3: Finely slice the onion and garlic, chop the chilli finely, and add these to the aubergine in the pan with 1 tablespoon of the oil.

4: Cook on a medium heat for about 10 minutes to soften.

5: Grate over the lemon zest, squeeze in the lemon juice and, once the aubergines are soft, tip everything into a mixing bowl.

6: Grate the bread over the top, finely chop the herbs and mix in well.

7: Shape the mixture into tablespoon, sized balls with your hands.

8: Brush balls lightly with olive oil, place on a baking tray and put in a preheated oven at 180F/350C/Gas Mark 4.

9: Serve with extra lemon and pita bread if you have it.

Photo credit: Patricia Niven