Step 1

Preheat the grill to its highest setting. Place the aubergines on a baking tray and grill on the highest shelf for 35 minutes, turning halfway, until tender and blistered. Set aside until cool enough to handle.

Step 2

Peel and discard the skins and stalks. Roughly chop 1 aubergine and set aside. Tear the remaining 2 aubergines into 4 strips each, and transfer to a colander set over a bowl. Leave for about 5 minutes until a few tablespoons of liquid has drained out.

Step 3

Discard the liquid and transfer the aubergines to the bowl. Add the coriander, garlic, olive oil, lemon juice and salt. Gently mix to combine.

Step 4

Meanwhile, pour the olive and harissa sauce into a small saucepan, add 2 tbsp water to the jar, shake with the lid on, then add the contents to the pan. Cook over a medium heat for about 5 minutes, until the sauce is bubbling and hot. Add the chopped aubergine.

Step 5

Transfer the olive and harissa mixture onto a lipped plate or wide shallow bowl, then arrange the reserved aubergine strips and their marinade on top. Drizzle over the tahini and serve with rice alongside, if liked.