Begin by searing the eggplants. Drizzle with the salt and olive oil and either cook in an oven preheated to its highest setting until they are charred (about 30 minutes); or hold over a gas flame until you see the skin scorch all over this way is quite quick, so use your judgement and take care. It is important to scorch the eggplant from the outside to get the smoky flavor.

Once the eggplants are soft and browned, open the skin, scoop out the flesh, and chop into smaller pieces. Put it in a sieve and set aside for about 5 minutes to drain the excess water away.

Put the chopped eggplant in a bowl and add the tahini, yogurt, lemon juice, garlic, and salt. Mix it all together and taste to see if you need any more salt or yogurt-it is really down to personal taste.

Add the chili and mix through-I usually add it at the end since I don't like it to overpower the dish.

Drizzle with some olive oil and top with pomegranate seeds.

Preheat the oven to 425°F/220°C

Peel the onions, halve lengthwise, and cut each half into wedges 1/4-inches/ 3-cm wide. Mix together the wedges with 1½ teaspoons of the olive oil, a pinch of salt, and some black pepper and spread out on a baking sheet.

Roast in the oven for 20 to 25 minutes, stirring once or twice during cooking, until the onions are soft and golden and turning crispy in parts.

Remove and set aside to cool before pulling the onions apart with your hands into bite-size chunks.

Turn down the oven temperature to 325°F/160°C. Scatter the hazelnuts in a small roasting pan and toast for 20 minutes. Remove from the oven and, when cool enough to handle, roughly crush with the flat side of a large knife.

Assemble the salad on 4 individual plates. Mix the radicchio, basil, and watercress together and place a few on the bottom of each plate. Cut each fig lengthwise into 4 or 6 pieces. Place a few fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid.

In a small cup, whisk together the remaining 2½ tablespoons olive oil, the vinegar, and cinnamon with a pinch of salt and some black pepper Drizzle this over the salad, finish with the hazelnuts, and serve.