3 ways with... aubergine
• Cut an aubergine into 4cm cubes. Then cut some halloumi cheese into cubes the same size. Mix 1 tbsp of harissa paste with a splash of red wine vinegar to loosen it a little, and season with salt and pepper. Coat the aubergine in the harissa. Thread the aubergine onto kebab skewers, alternating with the halloumi. Cook under the grill or on a griddle pan until browned and cooked through.