Put the harissa, cumin, aubergine and 2 tbsp water in a small non-stick pan. Cover with a lid and cook for 10 mins on low until the aubergine is soft, stirring occasionally to prevent sticking – splash in a little water if necessary. Add the coriander yogurt and lemon juice, then blitz in the pan using a hand blender. Divide between 4 pots or mini bowls and serve each with a quartered carrot for dipping.