Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the aubergines lengthways. Slice a shallow, crisscross pattern into the cut sides of the aubergines then pop them in a roasting tin or ovenproof dish, cut-side up. Brush each half with ½ tsp olive oil and bake for 30 mins till brown and tender.

While the aubergines roast, peel and finely chop the onion. Peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves to one side for later.

Warm a medium pan on a medium heat for 1 min, then add the onion and 4 tbsp cold water. Season with salt and pepper. Fry for 5 mins, stirring often, till the onion is glossy.

Stir in the garlic and parsley stalks. Add ½ tsp cinnamon and 1 tsp harissa paste (for a less spicy dish, use ½ tsp harissa). Add the chopped tomatoes, pop on the lid, then simmer on a medium-low heat for 15-20 mins till the sauce is thick. Stir every so often to stop it sticking.

When the aubergines are tender, take them out of the oven. Scoop out the flesh from their middles, leaving a shell around ½ cm thick. Roughly chop the aubergine flesh. Stir it into the tomato sauce. Taste and add more salt or pepper if needed.

Spoon the tomato sauce into the aubergine shells. Crumble over the feta. Bake them for 20 mins till lightly browned.

While the aubergines bake, fill and boil your kettle. Tip the pearl barley into a small pan and pour in enough hot water to cover. Simmer for 20 mins till tender. Meanwhile, roughly chop the parsley leaves.

Drain the pearl barley and divide it between 2 warm plates. Top with the baked aubergine halves and serve with handfuls of salad leaves, garnished with the chopped parsley leaves.