Grilled aubergine in a marinade of harissa, on a bed of creamy Greek yogurt, with a tangy and sweet herb dressing with pistachios and dates.
The perfect way to make the most of those late summer veg and still warm days, when you're not quite ready to welcome Autumn just yet. You can cook this inside on a griddle pan, or on the BBQ, until the aubergine is perfectly melty on the inside and a little charred on the outside.