Spiced beef with aubergine

Preheat oven to 220°C. 

Line a baking tray with baking paper. Deeply score cut sides of 2 small aubergines, halved lengthwise, in a 1.5cm cross-hatch pattern. Place cut-side up on tray. Brush with 1 tbs oil, season and roast for 25-30 minutes until browned and tender.

Heat 2 tbsp oil in a frying pan, add 250g minced beef and cook, breaking up with a wooden spoon, for 7-8 minutes until browned. 

Stir in 1/2 onion, finely chopped, 1 crushed clove of garlic, 1 tsp coriander, 1 tsp ground cumin, 1/4 tsp of each ground cinnamon, allspice and chili flakes and zest of 1/2 lemon and cook for a minute until fragrant. 

Add 1 tbsp tomato paste and  175 ml beef stock, season and simmer for 10 minutes until sauce is thick. Take off heat and stir in small handful roughly chopped parsley and mint leaves and the  juice of 1/4 lemon.

Mix 100g Greek yoghurt, 1,5 tsp sumac and the juice of 1/4 lemon in a bowl. Season. 

Top eggplant with mince, drizzle with half the sumac sauce, top with pomegranate seeds, roasted pistachios and more parsley and mint leaves  and serve with rocket and remaining sauce.

(Here Shannon Bennets original recipe)