Preheat the oven to 200°C/180°C fan
If using ½ large aubergine cut it in half again lengthways to create 2 long strips. If using baby aubergines cut them in half
Slice the onion into 1 inch chunks
Add aubergine and onion to a small oven proof dish
Add the harissa, olive oil, lemon zest and honey and season well with salt and pepper
Toss together until well coated then add the water
Bake in the oven for 30-40 minutes until the aubergines are soft and slightly charred on top
Spoon the yoghurt onto your serving plate and drizzle the tahini over the top
Spoon the roasted aubergines and onions on top and scatter over fresh coriander and crispy onions
Serve with crusty bread with olive oil
