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To prepare the aubergines, cut them in half lengthways and lightly score their surfaces with a sharp knife in a criss-cross fashion – don’t go too deep. Heat a couple of tablespoons of the peanut oil in a large frying pan until hot, but not smoking. Lower in the aubergines cut-side down and fry until the flesh is golden (you will have to do this in batches, together with more oil); it will take about 3 minutes. Now turn them over and cook for about the same time, skin-side down. Drain well on kitchen paper, cut-side down, then place them on to a heatproof, shallow baking tray, cut-side uppermost.
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