Oven-roasted eggplant with Turkish yoghurt, harissa butter and crispy chickpeas

Ingredients

• 1 can chickpeas
• 2 tbsp neutral oil
• 4 x small aubergine
• 3 tbsp butter
• 1 tsp harissa
• 300 g turkish yoghurt
• 1 clove garlic
• 1 handful fresh coriander
• 2 tsp ras el hanout

Method

1. Crispy chickpeas: Strain the water from the chickpeas and rinse them. Remove all excess "skin" and dry them well. Mix them together with oil and Ras el hanout* in a bowl, and spread them over a baking tray lined with baking paper. Bake them at 160 degrees for 20-30 minutes, or until they are completely crispy.
2. Rinse the aubergines, cut them in half lengthwise and make square cuts on the inside. Place them cut side up on a baking tray lined with baking paper and drizzle with some olive oil, salt and pepper. Bake them at 220 C for 20-30 minutes until they are golden and completely soft.
3. Harissa butter: Melt the butter, and stir in the harissa and a a pinch of salt.
4. Mix yogurt with some finely grated garlic and a couple of pinches of salt in a bowl and spread it on a plate. Place the baked aubergines on top and pour over the harissa butter. Top with some finely chopped cilantro and the crispy chickpeas! Serve with some good bread on the side! Enjoy!
5. *Tip: If you don't have Ras el hanout, you can use ½ tsp chilli powder and ½ smoked paprika, or Turkish chilli flakes/Pul Biber! ...Or just any spice you like!