2 aubergines, sliced into 2–3cm/¾–1¼in chunks
1 large garlic clove, grated
1 lemon, juice only
small handful fresh parsley, roughly chopped, to garnish
60g/2¼oz good-quality light tahini
600–800g/1lb 5oz–1lb 12oz fresh or straight-to-wok udon noodles
sea salt and freshly ground black pepper
1 tbsp good-quality harissa paste
1 tbsp honey (or agave nectar, if vegan)
50ml/2fl oz extra virgin olive oil