Place the aubergines onto the open flame of a gas ring and char them on all sides, once they have softened place them in a bowl and cover with plastic wrap for 10 minutes. If you don't have a gas hob, pre-heat your oven to 180°C.
Using a cocktail stick, poke a few holes into the aubergines so that they don't burst, then wrap them in tin foil and bake on a baking sheet for about 30 minutes till soft, take them out of the oven and let them rest for 15 minutes before removing the foil.
In a bowl combine the juice and zest of one lemon, the spring onion, crushed garlic, olive oil, salt and black pepper. Once the aubergine have cooled, remove the skins, along with the seeds and chop roughly.
Add them to the bowl along with fresh parsley, check the seasoning, adding more olive oil, pepper and salt if needed and serve.