Harissa Eggplants with Crispy Chickpeas

Preheat the oven to 220°C/200°C fan. Slice the eggplant in half, lengthwise. Cut the flesh in a cross-hatch pattern, taking care not to slice through the skin. Toast the pine nuts in a hot dry pan until golden. Set aside and reserve the pan.

Return the pan to a high heat with a drizzle of oil. Add the eggplant to the pan, skin faced down. Cook for 2-3 min or until the skin begins to brown. Flip the eggplant and cook, covered, for 3-4 min or until tender and the inside flesh has browned. Set aside.

In a small bowl, combine the olive oil, a pinch of smoked salt, the harissa paste (spicy!) and maple syrup with a squeeze of lemon juice (reserve the remaining lemon for the feta!). Add the eggplants to a lined baking tray, flesh side up. Brush the flesh of the eggplants with the harissa mix. Bake for 20-25 min or until the eggplant is tender.

Meanwhile, drain and rinse the chickpeas. On a baking tray, toss the chickpeas in the vegetable oil, smoked paprika and salt. Roast for 15-20 min or until crispy.

Meanwhile, juice the remaining lemon into a large bowl. Peel and mince the garlic into the large bowl. Add the labneh and feta. Using a spatula, break up the feta, then whip it for 2 min. The result should resemble thick sour cream. Refrigerate until serving.

Spread the whipped feta over plates and top with the roasted eggplants and chickpeas. Garnish with the toasted pine nuts and sprinkle with the smoked sea salt. Pick the dill and scatter over.