Cut 4 aubergines into 5cm-thick slices and arrange in one layer on a few roasting trays.
Peel and finely slice 4 cloves of garlic. Make incisions in the aubergine, roughly the same size as the garlic slices, and pop a slice of garlic into each incision.
Drizzle 1 tablespoon of olive oil over the aubergine, season with sea salt and black pepper, then sprinkle over 1 heaped teaspoon of dried oregano. Roast for 45 minutes, or until the aubergine is tender.
Pick and finely chop ½ a bunch each of fresh mint and flat-leaf parsley (30g total), then trim and finely slice 4 spring onions. Toast 50g blanched almonds in a dry pan until golden, then roughly chop.
Leave the aubergine until cool enough to handle, then chop into 1cm cubes and add to a bowl with the herbs, spring onions, almonds and 1 tablespoons of baby capers. Season, drizzle with extra virgin olive oil and mix well.
Slice 1 loaf of Greek bread (or a few pitta breads), toast on a griddle and drizzle with extra virgin olive oil. Halve 4 ripe tomatoes and rub the cut side on the toast, squeezing to get a lovely tomato coating.
Serve the aubergine tartare with the tomato toasts, and lemon wedges for squeezing over.
