• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Trim the aubergine and halve lengthways. Slice widthways into small pieces.
• Pop the aubergine onto a lined baking tray.
• Toss with half a sachet of cinnamon (per 2P), harissa spice mix (use less if you're cooking for kids), salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins.

• Drain the cheese then cut into slices (3-4 per person). Add to a bowl of cold water.
• Halve and thinly slice the tomato.
• Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
• Just before serving, toss the salad leaves and tomato with a drizzle of oil. Season to taste with salt and pepper. 

• Remove the cheese slices from the water and pat dry with kitchen paper.
• Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
• Once hot, add the grilling cheese and fry until golden, 2-3 mins each side.
• Once cooked, remove the pan from the heat.  
• Meanwhile, pop tortillas into the oven to warm through for 2-3 mins.

• Toss the cooked aubergine with harissa paste (use less if you're cooking for kids) and honey.
• Divide the salad, cheese and aubergine between the tortillas.
• Top with a generous helping of yoghurt.
• Finish with a scattering of crispy onions.

TIP: Kids can help assemble the tortillas.