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Preheat the oven to 180°C fan/200°C/gas 6.
Lay the aubergine slices in a roasting tin large enough to hold them all in one layer, then brush each side with the harissa and 2 tablespoons of the oil. Mix the red onion with the remaining half tablespoon of olive oil, then scatter it over the aubergines.
Tuck the tomato halves around the dish, season everything with sea salt, then transfer to the oven and roast for 30 minutes. Tip over the almonds, then return to the oven for a further 15 minutes, until the aubergines are cooked through.
Scatter with the coriander and serve with cous cous and yogurt alongside.