Aubergines release a lot of liquid when cooked so it’s important to chargrill the slices until they are really golden.
3 tbsp olive or rapeseed oil
1 tsp flaked sea salt, plus extra
150g dairy-free coconut yoghurt
Zest and juice of 1 lime
50g rose harissa (available to buy in most supermarkets)
30g agave syrup
1tsp lemon juice
75g roasted and salted peanuts, roughly chopped
½ -1 red chilli, finely sliced coriander cress or salad cress
Preheat the oven to 200C/400F/ Gas 6. Heat a chargrill pan on the hob until hot.
Slice each aubergine lengthways into six strips. Brush with the oil and season with the salt. Chargrill both sides of the aubergine slices until deep golden. Transfer to a foil-lined baking tray and finish cooking in the oven for 15 minutes. Mix together the coconut yoghurt, lime zest and juice and a good pinch of salt. Set aside. Mix together the harissa, agave syrup, lemon juice and 4 teaspoons of water. Season with salt and when the aubergine is cooked, brush liberally over the top of each strip then return to the oven for 5 minutes.
To serve, place the aubergine slices on a large plate and dot the coconut yoghurt around. Scatter over the peanuts, chilli and cress.