Smoky Whole Roasted Aubergine Over Creamy Whipped Tahini With Hot Agave Harissa, Fresh Parsley & Flatbreads

Method

1. Preheat your oven to 220°C / 200°C fan and take out two baking trays and a small saucepan.
2. Using a fork or the tip of a sharp knife, pierce 8–10 holes, about 2 cm deep, all over each aubergine . This step is important as it allows steam to escape and helps prevent them from bursting in the oven. Place the aubergines on a baking tray and transfer to the oven. Roast for 25–30 minutes, or until they are very soft, slightly collapsed and the skins have split, turning them halfway through so they cook evenly. Alternatively, if you are short on time, quarter the aubergines lengthways and sauté them with a drizzle of oil in a griddle pan or frying pan over high heat for about 5 minutes on each side, until soft and charred all over.
3. In the meantime, pick the parsley leaves and finely chop them, and gently warm the hot agave harissa in a saucepan over low heat. When the aubergines are nearly ready, place the garlic & herb flatbreads on the second baking tray and put them on the lower rack of the oven for 3–5 minutes, until warmed through and slightly crispy in places.
4. To serve, spread the whipped tahini onto a serving plate. Slit each roasted aubergine down the centre and gently open it up to reveal the flesh. Season with salt and pepper, then drizzle over the hot agave harissa. Finish with the chopped parsley , and enjoy!

Highlighted = a make-ahead base; that's where it goes in.