Slice your aubergine in half. Leave the stalk on and carefully cut around the edge of the aubergine, as close to the skin as possible without the danger of poking a hole. Score very lightly the back of the aubergine to make a grid like pattern.
Pre-heat some vegetable oil in a pan. Add the aubergines and slowly cook over a medium heat. Flip them over every so often, making sure both sides are evenly cooked.
Remove the aubergines from the pan and pat them dry, making sure you remove as much oil as possible. Leave to one side.