Harissa Aubergine with Yoghurt and Pomegranate

Ingredients

• 4 medium aubergines, halved lengthways
• 1 tsp ground cumin
• 3 garlic cloves, finely grated
• 3 tbsp olive oil
• 4 tbsp rose harissa
• 400g tin chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp ground coriander
• 150g baby spinach
• 1 tbsp olive oil
• ½ lemon, juice only
• 1 small garlic clove, finely grated
• 200g full-fat natural yoghurt
• ½ lemon, juice only
• 4 warm flatbreads, to serve
• extra virgin olive oil, to drizzle, to serve
• 80g pomegranate seeds, to serve
• a small handful of fresh mint leaves, to serve
• 30g flaked almonds, toasted in a dry pan, to serve

Method

1. Preheat the oven to 220°C fan. Score the cut side of each aubergine half in a deep crosshatch, cutting almost to the skin but not through it — those cuts are where the harissa sinks in and where the flesh collapses into silk.
2. Mix the harissa, olive oil, ground cumin and grated garlic in a small bowl. Bloom the cumin here mentally — the heat of the oven will toast the spices into the oil as they roast, but raw cumin tastes dusty, so make sure every cut surface is well coated. Season the paste generously with salt and pepper, then rub it deep into the scored flesh, pushing it right into the cuts.
3. Lay the aubergines cut-side up on a large lined tray. Roast for 30–35 minutes until the flesh is completely collapsed, mahogany at the edges and pulling away from the skin. If they look pale at 25 minutes, leave them — under-roasted aubergine is spongy and sad; you want slumped and glossy.
4. While the aubergines roast, toss the chickpeas on a second tray with the olive oil, smoked paprika and ground coriander, spreading them in a single layer so they crisp rather than steam. Season well and roast on a lower shelf for 20–25 minutes, shaking once, until they rattle on the tray and the spices smell toasted and warm — that's the bloom doing its work.
5. Toast the flaked almonds in a dry frying pan over a medium heat for 2–3 minutes, shaking constantly, until pale gold and nutty. Tip them straight out — they carry on cooking on a hot pan and burnt almonds taste bitter.
6. Mix the yoghurt with the grated garlic and lemon juice. Add a good pinch of salt and taste — the lemon should brighten it without taking over. Set aside so the garlic mellows into the yoghurt.
7. About 5 minutes before the aubergines are ready, heat the olive oil in a frying pan over a medium-high heat. Add the spinach and cook for 2–3 minutes, turning with tongs, until just wilted and glossy. Pull off the heat, add a squeeze of lemon and season well. The acid stops the spinach going khaki and lifts the iron edge.
8. Spread the garlic yoghurt across a large platter (or four plates), swooshing it into a bed with the back of a spoon so it can catch the juices.
9. Arrange the wilted spinach over the yoghurt, then lay the roasted aubergines on top, scored side up. Scatter the smoky chickpeas around so they tumble across the platter, taste the whole assembly for salt one last time, and adjust now — at the table is too late.
10. Finish with the pomegranate seeds, torn mint leaves and toasted flaked almonds, then a generous drizzle of extra virgin olive oil. Serve immediately with warm flatbreads alongside for scooping.