Preheat oven at 190C/400F or gas mark 5 and line a baking tray with parchment paper
Make some small vertical slits about 4cm long all over the entire aubergine, be careful not to slice too deep.
Place 2 garlic slices in each eggplant
Rub the eggplants and scotch bonnet with 1tbsp of oil before placing on a lined baking tray and transfer to the oven.
Roast the scotch bonnet until darkened for the first 4-5 minutes then remove, continue to roast the eggplant until it looks limp and thin in size (should take 25 minutes).
In the mean time, prepare the onions, scotch bonnet in a bowl.
Once the eggplants have been removed from the oven, allow to cool before slicing length ways Scoop out the flesh into the bowl with the scotch bonnet and some of the onions, pink salt and black pepper
Mash them all other together until smooth.
Do the chongkay method by heating up the olive oil in a miniature sized pan with the garlic and onion until golden brown, proceed to pour the hot oil over the pureed mix