To make the Moroccan aubergine puree
Fry the aubergine in a hot pan for 10 minutes. Once cooked, drain to remove the excess olive oil, then set aside.
Add the garlic and ras el hanout to the pan and fry until the garlic starts to lightly brown. Add the tomato juice, paprika and salt and cook on a medium heat until the liquid has reduced.
Place the cooked aubergine and thickened sauce from the pan into a blender and blitz to form a smooth paste.
To make the sweet potatoes
Preheat the oven to 200°C (180°C fan)/400°F (350°F fan)/gas mark 6 (gas mark 4 fan).
Cook the sweet potatoes in the oven for 40-45mins. Remove and allow to cool before cutting in half and removing the skin. Rub gently with the oil, spices and salt.
Place 2 tablespoons of the aubergine puree onto each dish. Then add 2 tablespoons of the plant-based yoghurt to each dish.
Top with the roasted sweet potato and then garnish with the pomegranate seeds, pine nuts, pickled chilli, mint and coriander. Finish with a drizzle of herb oil.