Serves 2 or 4 as a sharing salad
2 eggplants, halved lengthways
4 garlic cloves, minced
2cm knob of ginger, minced
2 tbsp harissa paste
2 tbsp agave syrup
1 tsp cumin seeds
2 tbsp sesame seeds
200g coconut yoghurt
1 tsp sumac
1 lemon, zest & juice
3 tbsp parsley leaves, roughly chopped
1. Preheat the oven to 190C fan. Line a baking tray with baking paper.
2. Score the cut side of the eggplants in a cross-hatch pattern. Drizzle with olive oil, salt and pepper. Place on the baking tray and cover with foil. Roast for 30 minutes until softened.
3. Meanwhile, mix the harissa paste ingredients in a small bowl. Remove the foil from the tray and brush the eggplant flesh liberally with the harissa paste. Scatter over the sesame seeds and return to the oven uncovered for 10 minutes until the eggplants are cooked through.
4. Mix the yoghurt, sumac and lemon together in a bowl. Spoon over the eggplant with a drizzle of olive oil and scatter over the parsley leaves to serve.