Nisha Parmar's Aubergine Tarte Tatin with Green Tahini Sauce

1. Gather and prepare your ingredients.

2. Mix the harissa with 1 tablespoon of the olive oil and spread this mixture over the aubergine rounds. Then lightly sprinkle them with salt.

3. Add the remaining oil to a large ovenproof frying pan, about 16cm in diameter, and place over a medium heat. Add the aubergine slices in a single layer and cook, turning for about 10 minutes, until slightly browned on both sides and softened slightly. Remove from the heat.

4. Preheat the oven to 200°C/400°F/ gas mark 6.

5. Lay out the pastry on a flat surface and cut a circle a little larger than the pan, allowing for shrinkage. Carefully drape the pastry over the aubergines, tucking in the edges around the edge. Prick a few holes using a sharp knife, to allow the steam out, and transfer to the oven. Bake for 25-30 minutes, until the pastry has risen and is golden. You can prepare the tarte up to the point it goes in the oven and refrigerate until ready to cook, increasing the baking time by 10 minutes.

6. Meanwhile, blitz the ingredients for the green tahini sauce together in a small food processor, adding a splash of water for pouring consistency.

7. Remove the tart from the oven and leave to stand for 5 minutes. Grab a plate big enough to cover the pan and, taking care to protect your hands from the heat, flip the tarte upside down onto a plate.

8. Drizzle the tarte with the honey and green tahini sauce. Serve with mint and pomegranate seeds, if liked.