When aubergine is baked until almost charred and tender inside, it’s a real gem of a vegetable. Here, we halve the aubergines, score the flesh and rub them with a spicy chermoula marinade, then bake them until tender with spicy chickpeas and red onion slices, and top with a citrus salad of orange and parsley. It’s a flavour explosion, fun to eat and much easier to prepare than it appears, since the oven does most of the work. Make sure not to under-bake the aubergine, though, as it will be bitter and have stringy flesh.