Combine garlic, chili, onion and parsley in a bowl. Mix until combined.
Wash and pat dry your aubergine and cut in half.
Drizzle olive oil and add some salt and pepper and massage into the aubergine.
Grill the aubergine on the BBQ or in a griddle pan until it's become soft. (4-5 mins each side)
Remove from the pan and let cool slightly.
Sprinkle persillade over the aubergine and add a little bit more olive oil. Season with salt and pepper if needed.