Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the aubergines lengthways through the stalk. Using a sharp knife, make a criss cross pattern in the aubergine flesh. Take care not to score all the way through to the skin. Place on a baking tray.

Add 1 tsp harissa to a bowl (or use less if you prefer a milder flavour. See our tip below). Pour in ½ tbsp oil with a pinch of salt. Stir together. Brush this spicy paste all over the flesh of the aubergines.

Peel and thickly slice the onion. Tumble onto the baking tray alongside the aubergines. Halve the baby plum tomatoes and add them to the tray. Season both with salt and pepper. Slide the tray into the oven and roast for 30 mins.

While the veg roasts, tip the bulgar wheat into a pan. Pour in enough boiling water to cover it. Bring to the boil. Pop on a lid. Simmer for 15 mins till the bulgar wheat grains are tender. Drain, then tip back into the pan. Leave the lid on to keep the bulgar wheat warm.

When the veg has roasted for 30 mins, remove from the oven. Spoon the tomatoes into a bowl, leaving the other veg on the tray. Sprinkle 1 tsp turmeric and a pinch of harissa into the bowl of tomatoes. Using a fork, squash everything together to form a rough paste.

Spoon the yogurt into the bowl of tomatoes and mix together to make your smashed tomato sauce. Taste and add more salt and pepper if it needs it.

Toss the rocket with ½ tbsp oil. Heap up on two warm plates with the bulgar wheat. Top with the aubergine halves and roast onion and serve with the smashed tomato sauce, sprinkled with a little more harissa.