Method

Heat a large saucepan over a high heat and add enough oil to fill 1cm up the side. Line a plate with a double layer of kitchen paper. Add the eggplants to the pan and coat them in the hot oil. The eggplants are like sponges and will immediately absorb the oil but, once cooked through, they will release some oil again.

Fry the eggplants for 10–12 minutes, adding more oil as necessary to help them cook and tossing them every few minutes, or until they begin to shrink, soften and take on an even golden brown colour on all sides.

Using a metal slotted spoon, transfer to the paper-lined plate. Lay a further 2 sheets of kitchen paper over the eggplant pieces to absorb excess oil.

Use kitchen paper to wipe any remaining oil from the frying pan. Transfer the eggplants back into the pan and add the harissa, honey and a generous amount of salt and pepper. Stir well until the eggplant pieces are evenly coated in the mixture.

Adjust the levels of honey, harissa and seasoning as desired.

Serve with the sesame seeds, nigella seeds, coriander and spring onions scattered over.