This is a lovely side dish for a cold evening, we had it with grilled lamb and humous but it would work well with roast chicken or pan fried white fish.
2 large aubergines, cut into 1cm thick rounds and drizzled with olive oil
1 heaped tbsp rose harissa
1 tbsp maple syrup
1 tsp sesame seeds
1 tsp nigella seeds
small bunch coriander, chopped
2 spring onions, thinly sliced in rounds
Heat a griddle and grill the oiled aubergines on both sides until cooked through and golden. In a shallow bowl combine the harissa with maple syrup and add the aubergine rounds - mixing to ensure they are covered in the mixture. Season with sea salt and some black pepper. Serve with the seeds, coriander and spring onions scattered over the top.