Barbecued aubergine and figs with pickled apricot salsa

Method

1. For the salsa, pour the lemon juice, maple syrup or honey and 50ml water into a small bowl, mix well, then add the apricots. In another bowl, stir together the garlic and lemon juice for the tahini yogurt. Set both aside to infuse while you light the barbecue and wait for it to come up to temperature.
2. Slice the aubergines lengthways into 1cm thick slices, brush them generously with oil and season with salt. Put them on the grill directly over the hot coals and cook until charred and completely soft (it’s important to make sure the aubergines are really soft and cooked through, otherwise they will be unpleasant to eat). This will take around 5 minutes on each side, depending on the thickness of your slices and heat of the grill.
3. Halve the figs (or quarter them if particularly large) and brush the cut sides with oil. Grill over direct heat (directly over the coals) for around 5 minutes, turning once, or until soft and charred.
4. Drain the apricots, then combine them with the remaining salsa ingredients, seasoning with salt and pepper.
5. Stir the tahini and yogurt into the lemon juice and garlic, then season with salt and pepper. Mix well until smooth.
6. Spread the tahini yoghurt over the base of a serving platter or individual plates, then top with the aubergines and figs. Drizzle over the apricot and harissa salsa and scatter over the pumpkin seeds.