Step 1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, chop the eggplant into 5 mm thick slices, finely slice the red onion, and wash the rocket leaves.

Step 2

Place the sliced eggplant on a lined oven tray. Brush or drizzle with half the olive oil and coat in the ras el hanout. Season with salt and pepper. Place the eggplant in the oven to cook for 15-20 minutes, or until softened and slightly brown. Remove and set aside.

Step 3

Meanwhile, in a small bowl combine the Greek yoghurt and tahini. Season with salt and pepper.

Step 4

Combine the remaining olive oil with the harissa in a second small bowl. Brush the mini pita pockets with the harissa oil. Top with the cooked eggplant slices and the red onion. Drizzle with a little extra olive oil and season with salt and pepper. Cook in the oven for 10 minutes, or until the bread is golden and crispy. Remove from the oven.

Step 5

To serve divide the eggplant flat breads between plates. Dollop with the tahini yoghurt and top with fresh rocket leaves. Enjoy!