Roasted Aubergines

1: Preheat the oven to 200C.

2: Cut the aubergines in half and then half again but leave them attached at the stem.

3: Drizzle the aubergines with olive oil, salt, and pepper.

4: Roast the aubergines in the oven for about 30 minutes until caramelised on top and soft in the middle.

5: Mix salt into the yoghurt and dollop spoonfuls onto serving plates.

6: Blob little bits of harissa paste randomly on top of the yoghurt.

7: Swirl the harissa through the yoghurt using the back of a spoon.

8: Slice the onions in half, squeeze over the juice of half a lemon, and add a good portion of salt.

9: Pinch the onions between fingers until they turn bright pink.

10: Chop the parsley and gently toast the pine nuts.

11: Once the aubergines are done, lay them on top of the yoghurt.

12: Top with the pickled onions, followed by pine nuts and parsley.