Pre-heat oven to 180°C, 350°F, Gas Mark 4, halve and quarter the aubergine lengthways.
Heat a little olive oil in a large frying pan, add the aubergine wedges and fry over a high heat till golden. Remove from pan and set aside. Add the garlic, ginger and spices and cook gently for a minute stirring regularly. Add the harissa, honey and lemon juice and heat. Return aubergines to pan and coat with harissa glaze, place in the oven and cook for approximately 12 minutes until tender.
Remove aubergines from pan and leave to cool, sprinkle with sea salt. Spread the kataifi out on a work surface and loosen the strands to the length of the aubergine. Brush with melted butter and roll each aubergine wedge in the pastry.
Heat the vegetable oil in a deep frying pan or fryer to 175°C and fry the aubergines in batches until golden. Drain on absorbent paper and sprinkle with sea salt and a pinch of Crushed Chillies.
To make the dressing, whisk all the ingredients, pour over salad and toss together, season with salt. To serve: place the dressed salad on plate and top with the aubergines.
* Kataifi pastry is Greek/Turkish pastry dough in long thin strands