Houmous with caramelised aubergine, pomegranate and chilli crisp

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the aubergines on a baking tray, drizzle with 4 tbsp of the olive oil, then sprinkle over the cumin, coriander and half the salt. Toss to coat, then roast for 40 minutes, turning halfway, until golden and soft.
2. Meanwhile, pour the remaining oil into a large frying pan set over a medium heat. Add the onion, garlic and remaining salt and cook for 25 minutes, stirring regularly, until completely soft and nicely caramelised. Set aside until the aubergines are ready.
3. Add the soy, molasses, agave, vinegar and chilli oil to a small bowl and whisk to combine. When the aubergines are ready, tip them into the onion, then stir in the soy mixture. Cook for 2 minutes until the aubergines are sticky and glazed (some will fall apart slightly, but this is fine), then remove from the heat. Stir in the sesame seeds, chopped coriander and celery.
4. Whisk the tahini, lime zest and juice, agave syrup and sea salt together in a medium bowl with 3 tbsp water for the dressing.
5. To serve, divide the houmous among bowls or a serving platter, then spoon over the aubergine mixture and drizzle over the tahini dressing. Drizzle with the chilli oil and olive oil to finish.