A kind of Middle Eastern nachos.

Cut 1 aubergine into cubes and place on a baking tray. Drizzle with 1 tbsp olive oil, season with salt, and roast for approximately 20 minutes in a 200°C oven, until golden and dark at the edges.

Meanwhile, slice a pita bread in half lengthwise, cut into pieces and place on a baking tray. Drizzle with 1 tbsp olive oil and pop in the oven with the aubergine for the final 8-10 minutes of cooking, until the bread is crisp and turning golden at the edges. Remove and set aside.

Dry-fry 2 tbsp pine nuts until golden. Set aside in a small bowl. Finely chop 1 large shallot and fry in 1 tbsp vegetable oil till softened. Add the following mix of spices: ½ tsp each of ground cumin, coriander, cinnamon, allspice, and paprika. Stir well to combine. Add 1 garlic clove, finely chopped and season with salt and pepper. Fry for a couple of minutes before adding 150g lamb mince, stir fry, breaking up the mince, for 7-10 minutes until the lamb is cooked through.

Add the cooked aubergine to the lamb, stir in 1 tbsp pomegranate molasses, and cook gently for a few minutes to allow the flavours to mingle. Add half the pinenuts (1 tbsp), a handful of finely chopped parsley, and a squeeze of lemon juice. Stir, and turn off the heat.

In a small bowl, mix together 1 small garlic clove, grated, with 4 tbsp Greek yoghurt and ½ tsp salt.

To serve, lay out the crisp pita on two plates and spoon over the lamb-aubergine mix, followed by the garlic yoghurt. Add a few slices of ripe tomato along the edges. Sprinkle with sumac, add a drizzle of olive oil and garnish with the pinenuts, some chopped pistachio, a few pomegranate seeds and some mint and/or parsley leaves. Serve at once.

Serves 2.

Note: you could swap out the lamb mince for chickpeas for a vegetarian option.