Salt the quartered aubergines for 30 minutes, then wash and thoroughly dry.
Meanwhile make the harissa: reduce the sugar and vinegar together by 2/3rds. Toast all the spices and then blitz together with the oil, chilli and garlic. Cook off the oil spice mixture for 5 minutes until aromatic and fragrant. Add the tomato paste and cook for a further 5 minutes. Add the reduced gastric (reduction of red wine vinegar and sugar) and reduce to a thick paste. Finish with lemon juice and season to taste.
For the sunflower seed butter: add the oil, sunflower seeds and garlic to the Thermomix and pulse until it starts to break down. Slowly add the hot water until a butter consistency is achieved. Season to taste.
For the salsa verde: add all the ingredients to the Thermomix and blitz until a runny pesto consistency is formed.
Marinate the aubergines in the harissa paste for 2 hours, grill to achieve dark grill marks on all sides and then cook at 180 degrees for 5 minutes.