Pierce the aubergines skin with a sharp knife. Slice the garlic cloves and poke them into the slits.

Place the aubergines into the Pressure Cooker and select the "meat" setting.

Adjust the time and cook for 1 hour.

Allow the aubergines to cool slightly then peel them by hand, pulling the soft flesh into long strips.

Mash lightly with a fork and drain away any excess liquid.

Place the drained aubergine in a medium bowl and add lemon zest and juice, salt and pepper to taste.

Stir to combine (if you like your Baba Ghanoush smooth you can whizz it briefly in a blender at this point) and allow the aubergine to marinate at room temperature for at least an hour.

Finally, stir through some fresh chopped parsley and drizzle with the olive oil before serving.