Piri piri aubergines with houmous

Preheat the oven to 200ºC, gas mark 6. Cut each aubergine into 4 thick slices widthways and place on a greased baking tray. Score the flesh in a criss-cross then brush with the oil and sprinkle with the piri piri rub. Add the tomatoes to the tray and roast for 20 minutes until tender.

Meanwhile, mix together the houmous, yogurt and lemon juice, stir in the coriander, reserving a little for garnish.

Serve the aubergines on a plate with the tomatoes, drizzle over the houmous sauce and sprinkle with the reserved coriander.