The harissa spiced aubergine is the star ingredient in this Middle Eastern dish which accompanies a warm chickpea salad sprinkled with dukkah, a North African spice mix, made up of crunchy seeds, sesame, nuts and spices.
Slice the aubergine in half lengthways. Lay the aubergine flesh side up on a baking tray, slice diagonally 1cm deep into the aubergine in a crisscross pattern. In a bowl, mix half of the harissa spice with 1 tablespoon olive oil and spread over the aubergine. Sprinkle over a pinch of sea salt. Place in the oven for 20 to 25 minutes until soft.
Heat a medium-sized pan and add 1 tablespoon oil, fry the garlic and courgettes for 5 minutes, then add the chickpeas and tomatoes for a further 5 minutes.
Stir in the dukkah, half of the juice from the lemon and half of the chopped parsley. Season with sea salt and black pepper.
In a bowl, mix the tahini with the remaining harissa spice and lemon juice, 1 to 2 tablespoons of water and a pinch of sea salt.
To serve, place the aubergine on a warm plate and scatter over the remaining parsley. Serve alongside the chickpeas and vegetables and drizzle over the harissa tahini sauce.