Select preferably medium-small aubergines, because they will make the cooking easier.
Cut them into two parts longwise and, on the white side, make diagonal cuts in one direction and the other. Place the seasoning made of tomato pulp and chopped garlic, chilli pepper and parsley inside the cuttings. Add a drop of olive oil and a pinch of salt.
Place the aubergines on a roasting pan and put in a hot oven.
Try them before removing from the oven because the cooking time can vary.
Ingredients (4 portions):