Cube the aubergine and dry fry it in a pan with some salt for about 5 to 10 minutes until it softens completely
Add a lick of oil and the shallots, cook for a few minutes
Add garlic, harissa and halved tomatoes
Add a splash of water and cook down for about 5-10 minutes until soft but not too mushy
Grate garlic into a bowl and cover with lemon juice
Spoon the garlic and lemon mixture over the yoghurt and mix well
Serve yoghurt on a plate and top with the warm harissa aubergine mix, pickled onions, olive oil and parsley
