Roasted harissa aubergines, zhoug, and tahini yoghurt

Ingredients

Serves 4 if main - 6 if side dish

Aubergines:

3 aubergines
Extra virgin olive oil
Salt and pepper to taste

Harissa marinade:

4 tbsp of fresh harissa (not the tube one)
1 tbsp of maple syrup
1/3 cup (65ml) of extra virgin olive oil

Tahini yoghurt:
1/3 (250g) cup of coconut yoghurt
1/3 cup (90g) of tahini 
Juice of 1 lemon
2 garlic cloves, crushed
Salt and pepper to taste

Toppings:
1/3 cup of pine nuts
Fresh mint leaves

Zhoug:
1 bunch (1 tightly packed cup - 60g) of fresh coriander, with stems
1 bunch (1 tightly packed cup- 60g) of fresh parsley, stems removed
2 chillis (red or green depending on the heat you like)
2-3 garlic cloves
1 tsp of ground cumin
1/2 tsp of ground coriander
1/2 a cup of extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste

Instructions

1) Preheat oven to 210c fan. Start with the aubergines. Thickly slice the aubergines. In a large bowl, coat them with olive oil, salt and pepper. Toss and massage to coat each slice. Display the slices on a lined sheet pan and roast in the oven for 30mins, flipping the slices halfway through.

2) While the aubergines are roasting, prep the sauces. In a medium bowl, combine all of the harissa marinade ingredients and set aside. In another medium bowl, combine all of the tahini yoghurt ingredients and set aside. To make the zhoug, add all of the ingredients to a food processor, and process until finely chopped and combined.

3) Heat a pan over medium heat. Remove the aubergines from the oven, and brush the harissa marinade over each slice. Place the sheet pan back into the oven for 5mins. Flip the slices and brush the remainder of the marinade on the slices. Roast for another 5mins in the oven, then remove the pan from the oven and let cool. During that time, toast the pine nuts until golden on the hot pan.

4) Cover a serving plate with the yoghurt and top with the aubergines. Drizzle generously the shout over and top with pine nuts and some fresh mint leaves.