Method

1. Cut one aubergine in half lengthwise
   
2. Cut the flesh in a criss cross pattern 1 cm apart, avoid cutting skin
3. Season with salt, and rub with lemon juice
   
4. Allow to marinade for 4 hours or as long as possible.
   

For the Baba Ganoush:

1. Wash and cut the second aubergine in half
2. Either place on a baking sheet and grill for 35-40 minutes OR place the aubergine skin side down on an oiled baking sheet and bake in an oven 220c for 15 minutes, turn for a further 15 minutes until soft and golden
3. When cool scoop out the flesh into a food processor, discard skin, add a squeeze of lemon, olive oil, salt and sugar. When smooth, set aside & keep warm.

For the marinade :

1. Make marinade by mixing miso, maple syrup, mirin & toasted sesame oil in a small saucepan. Bring to the boil, whisk until smooth then add the harissa.

To complete the dish :

1. Heat oil in a wide deep, frying pan
2. When hot wipe the marinaded aubergine and fry flesh down for 2 minutes and turn over for a further 2 minutes, drain on kitchen paper
3. Fry the shallot until golden brown and drain on kitchen paper
4. To serve spoon the Baba Ganoush across the middle of two warmed plates, sit the fried aubergine on the Ganoush and spoon the harissa and miso glaze across the aubergine
5. Garnish with the fried shallot, pine nuts, pumpkin and pomegranate seeds
6. Serve as it is or with your favourite vegetables on the side