Preheat your oven and prepare the aubergines. Set your oven to 220°C (200°C fan) or 425°F. Wash the aubergines and cut them into 2.5cm (1-inch) cubes. You should hear a clean, firm chop as you cut through the flesh. Place the cubes in a large mixing bowl.

Create the spicy coating. In a small bowl, whisk together the olive oil, tomato purée, minced garlic, smoked paprika, cumin, cayenne, ground coriander, salt, and black pepper until you have a smooth, fragrant, deep-red paste. The smell at this stage is wonderfully warm and aromatic.

Coat the aubergine thoroughly. Pour the spicy paste over the aubergine cubes and toss well with your hands or a spatula until every piece is evenly coated. The cubes should look glossy and richly coloured, with the paste clinging to all the cut surfaces.

Arrange for roasting. Spread the coated aubergine cubes in a single, even layer on a large baking tray lined with baking paper. It's crucial they aren't crowded; if they overlap, they will steam rather than roast. You should hear a slight sizzle if you tap the tray.

Roast until golden and tender. Place the tray in the preheated oven and roast for 25 minutes. After this time, remove the tray and give the cubes a stir. They should be starting to look shrunken and golden brown on the edges. Return to the oven for another 10–15 minutes, until the cubes are deeply caramelised, dark golden in spots, and feel very soft when pierced with a fork. The kitchen will smell wonderfully smoky and sweet.

Add the final touch. Remove the tray from the oven and, while the aubergine is still hot, drizzle over the lemon juice. Toss gently to combine. The lemon juice will sizzle slightly on contact, brightening all the rich, roasted flavours.

Garnish and serve. Transfer the spicy roasted aubergine to a serving dish and scatter over the fresh coriander or parsley. If you like, add a dollop of yoghurt on the side for a cooling contrast. The vibrant green against the deep, roasted aubergine is a feast for the eyes.