Fill up your largest pot with water and bring to the boil. Cut 2 large aubergines in cubes and drop in all of them. Boil them for approximately 10 minutes or until they feel quite soft when you prick them with a small knife. Remember to turn them a couple of times, as they need to be cooked evenly.
Remove them with a slotted spoon into a colander and squeeze the water absorbed during their cooking time pressing them with a spoon. Do this quickly because you need to season them while hot so the flavour infuses the aubergine.
On a separate bowl mix
120ml extra virgin olive oil
2 garlic cloves, chopped very finely
juice of 1/2 lemon
Add to the aubergine cubes and mix very well.
Let the flavours infuse for couple of days.