Prepare the aubergines: Slice each aubergine lengthways into 1.5cm thick planks. You should get about 4 slices per aubergine. Sprinkle both sides generously with salt and leave them in a colander for 30 minutes. You will see dark beads of moisture forming on the surface — this draws out bitterness and helps the flesh become tender, not spongy.

Make the spice paste: In a small bowl, whisk together the olive oil, smoked paprika, cumin, cayenne, garlic powder, salt, and black pepper until you have a thick, fragrant, brick-red paste. The aroma of the smoked paprika should hit you immediately — it is the backbone of this dish.

Pat dry and coat: Rinse the salt off the aubergine slices and pat them completely dry with kitchen paper. Brush both sides of each slice generously with the spice paste. The paste should cling evenly to the flesh, turning it a vibrant rusty orange colour.

Preheat the grill or griddle pan: Heat a griddle pan or your barbecue to a medium-high heat. You want the surface hot enough that a drop of water sizzles and evaporates on contact, but not so hot that the oil in the paste burns immediately.

Grill the aubergine: Lay the slices on the hot grill in a single layer. Do not overcrowd — cook in batches if necessary. You will hear a satisfying sizzle as they hit the surface. Grill for 4-5 minutes per side. The aubergine is ready to flip when the underside has deep, dark grill marks and the edges begin to look slightly charred and wrinkled. The flesh should feel soft and yielding when pressed gently with a spatula.

Glaze with honey: Mix the honey and lemon juice together in a small dish. During the last minute of cooking on the second side, brush the top of each slice with this glaze. The honey will bubble and caramelise, forming a sticky, glossy sheen that catches the light. The smell at this stage is incredible — sweet, smoky, and slightly tangy.

Rest and garnish: Transfer the grilled aubergine to a serving platter. Scatter over the sliced red chilli, fresh coriander, and spring onions. If using, dollop the Greek yoghurt on the side or over the top. Allow the dish to rest for 5 minutes before serving — this lets the juices settle and the flavours marry together.