Fragrant roasted aubergines with harissa and guacamole

Preheat the oven to 200°C. Slice 4 aubergines into quarters lengthways and lay the wedges on a roasting tray. Drizzle with olive oil, 5ml (1 tsp) ground coriander, 5ml (1 tsp) ground cumin, 5ml (1 tsp) paprika and season well with salt and freshly ground black pepper. Roast until the aubergines are tender, about 50 minutes. Place the roasted aubergines on a serving platter, dollop with shop-bought harissa paste and sprinkle with sliced spring onion and microherbs, if desired. Serve with lime wedges for squeezing, if desired, and shop-bought guacamole.