Chargrilled aubergines with chermoula

Method

1. Cut the aubergines lengthways into 1cm-thick slices. Sprinkle with salt, layer in a colander and set aside to drain for 40 minutes.
2. Meanwhile, make the chermoula. Put the garlic, spices, harissa, lemon juice, herbs and 4 tablespoons of oil into a processor with a pinch of salt. Blend to a paste and stir in enough of the remaining oil to make a sauce.
3. Preheat the oven to 110°C/fan90°C/gas ¼. Pat the aubergines dry with kitchen paper. In batches, brush with oil and barbecue over a medium heat for 5-6 minutes each side, until golden. Keep warm in the oven while you cook the remaining slices.
4. Place the aubergine slices on a serving dish, drizzle with the chermoula and sprinkle with the coriander leaves to garnish