Slice aubergine (eggplant) lengthwise and lay flat side down on a baking sheet. Cook in a 160º C oven. (Roast some slices of old bread on the rack below.) Scrape the pulp out of the skin with a spoon. Into the food processor with shallots and garlic, fried in olive oil. Add: salt, pepper, harissa (red pepper paste), lemon juice, and olive oil. Serve on fresh pieces of toast.