Spiced Smokey Tomatoes, Griddled Aubergine and Herby Tahini

Firstly bake or griddle the aubergine;

To griddle the veg;

1. Add the aubergine slices to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred. 

Alternatively – bake 

1. Pre heat your oven to 180c 
2. Add the aubergine to a large baking tray with some oil and season well. 
3. Bake for aprox 30 minutes or until soft and a little charred. Set aside. 

To make the sauce; 

1. Fry the onion in a large pan with the olive oil for 8-10 minutes until soft and caramelised. 
2. Add the pepper and garlic and fry for a further 3-4 minutes.
3. Add the spices and stir to combine. 
4. Now add the harissa and tomato purée and cook for 1 minute further.
5. Add the chopped cherry tomatoes and water, cover the pan and simmer for 15 minutes. Stir occasionally.
6. Uncover then simmer for 10 minutes.
7. Finally add the salt, pepper and shredded mint. Stir to combine. 

To make the tahini sauce; 

1. Add the ingredients to a food processor or mini chopper and blitz to combine. 

To serve; 

1. Serve the griddled with the tomato sauce and drizzle over the tahini dressing.