1 small-medium aubergine (around 250g/9oz)
3 garlic cloves, roughly chopped
2 tbsp fresh lemon juice
25g/1oz bunch fresh flat leaf parsley, leaves roughly chopped, plus extra to garnish
1 large red pepper
freshly ground black pepper
8 tbsp extra virgin olive oil, plus extra for drizzling
flaked sea salt
1 fresh French bread baton, diagonally sliced into 6 pieces