2 medium aubergines
2 1/2 tbsp. harissa paste
2 tbsp. maple syrup
1 tbsp. lemon juice
1/2 tbsp. olive oil
4 tbsp. pomegranate seeds
Small handful mint or coriander leaves
Halve the aubergine lengthways and score the flesh with a small sharp knife in a criss-cross pattern, being careful not to cut through the skin.
In a small bowl mix the harissa, maple syrup, lemon juice and some seasoning.
Brush skin side of the aubergines with the oil, then brush the flesh with half the harissa mixture. Braai skin-side down over medium heat for 10min, until the skin is charred and the flesh is tender.
Brush the flesh side with the remaining harissa, then turn and braai flesh-side down for 5min until browned. Carefully remove from the grill, using a palette knife or thin-edged spatula if the aubergine sticks a bit to the bars. Sprinkle with the pomegranate and herbs and serve.