Place the aubergine and harissa in a bowl and toss to lightly coat. Heat the oil in a large frying pan, add the aubergine and cook over a medium-high heat for 5–7 minutes until softened and cooked through.
Meanwhile, warm the flatbreads in a microwave for 30 seconds. Place on 2 warm serving plates and spread with the hummus. Top with the aubergine, then scatter with the rocket and coriander and serve.