Tip the diced aubergines into a sieve and sprinkle with a little salt. Leave for 30 minutes – this helps them soak up less oil. Pat the aubergines dry to remove excess salt.
Heat the olive oil in a pan and fry the aubergines until golden and tender. Add the tomatoes, garlic and spices and cook over a gentle heat until cooked down – about 15 minutes.
Tip into a bowl and mash with a potato masher to break up the mixture. Stir in the lemon juice and herbs and adjust the seasoning if necessary. Serve with flatbreads.