Preheat your oven to its highest setting. Dice eggplant into 1inch (2.5cm) chunks, skins on. Place chunks in a baking tray, drizzle generouly with olive oil and a good sprinkle of salt. Roast for 20 minutes, stirring after 10 minutes.

Bring the stock to a simmer in a medium saucepan. When the eggplant is softened and browned, tip the cooked eggplant into the stock and bring back to a simmer. Remove from the heat and puree using a stick blender leaving a few chunks. Taste and add more salt if needed.

Combine harissa with olive oil in a small bowl to make harissa oil. Divide soup between two bowls. Swirl over sour cream and harissa and top with almonds.