Cut the aubergine up into large chunks. Place a large frying pan over a high heat. Add the aubergine to the pan with a big pinch of salt, dry fry for 10- 15 mins, until blackened on all sides.

Meanwhile, make the hummus. Drain the tin of chickpeas and add to a high speed blender with roasted red peppers, the tahini and juice of half a lemon. Add a tbsp of olive oil and an ice cube if you have one. Season generously and blend until smooth. Set aside in the fridge to firm up.

Finely shred the cabbage and finely slice the red onion. Pull the mint and parsley leaves from the stem and add to a bowl. Add the juice of a lemon and a tbsp of olive oil and toss well. Season and set aside.

Add the ras el hanout and chickpeas to the aubergine, then add 2 tbsp of olive oil and the honey, toss well. The aubergine should be collapsed and sticky.

To serve, add a big dollop of hummus to a bowl, pile on the aubergine and salad. Scatter with sesame seeds and serve with flatbreads or toast.