Step 1

Heat your oven to 240°C/220°C fan.

Step 2

Slice your aubergines into 4cm thick rounds and place in a large mixing bowl. Add the extra-virgin olive oil, season generously with salt and pepper and toss well to coat.

Step 3

Line a large baking tray with greaseproof paper. Arrange the aubergine slices in a single layer and roast for 35-40 minutes, or until deep golden brown.

Step 4

Meanwhile, place the natural yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper and whisk to combine, then refrigerate until ready to use.

Step 5

In a separate bowl, combine the harissa paste, pomegranate molasses and date syrup. This is the harissa glaze.

Step 6

Back to the aubergine. Brush the top of the aubergine slices with half of the harissa glaze and return to the oven for 5 minutes, or until beginning to caramelise. Flip, brush the other side with the remaining marinade and return to the oven for 5 minutes, or until beginning to caramelise.

Step 7

Finally, whisk the tahini and toasted sesame oil until smooth, then add the water and whisk again until smooth. It will split and look like it won’t emulsify but trust the process! After a couple of minutes, it will come together in a thick, creamy sauce. Season with salt, to taste, and set aside.

Step 8

To assemble, spread the whipped tahini onto a large plate. Top with the aubergine slices, drizzle over the garlicky, lemony yoghurt, and finish with the pomegranate and rocket.