If you have a gas hob, place the aubergines directly over a flame, turning them until all sides have blackened and the aubergines have shrunk.

Alternatively, heat an oven to 200C. Use a fork to make holes across each aubergine and place in the oven on a grill rack. Remove once they have shrunk and have started to break down.

Allow the aubergines to rest and then cool down in a sieve.

Peel the aubergine skins and place the flesh in the sieve.

Chop the aubergine flesh by hand to the desired consistency.

Add the aubergines, garlic, marjoram, olive oil and vinegar to a bowl and blend well by hand. Season with sea salt and/or red wine vinegar to the required taste.

Allow to cool and then serve.