Joe makes it easy: Charred aubergine with spiced lamb 

SERVES 8

PREPARE: 20 minutes

COOK: 40-50 minutes

FREEZE THE COOKED AUBERGINE AND SPICED LAMB MIX 

3 aubergines

4 tbsp olive oil

2 red onions, finely chopped

salt and pepper

4 fat cloves garlic, crushed

2 tbsp sweet smoked paprika

2 tsp ground allspice

1½ tsp ground cinnamon

2 tsp ground coriander

2 tsp ground cumin

1kg minced lamb

4 tbsp tomato purée

3 tbsp pomegranate molasses

FOR THE ONION + PARSLEY SALAD

2 red onions, very thinly sliced

large bunch of flat-leaf parsley, leaves picked

juice of 2 lemons

TO SERVE

8 flatbreads

the seeds from 1 pomegranate

300g feta, crumbled

• If you have a gas hob, blacken the aubergines directly over the flame, moving them around with a pair of tongs until they are blackened on all sides and completely soft (this can take up to 20 minutes). Alternatively, place them under a hot grill set to its highest setting and grill for about 20 minutes until blackened on all sides – although you won’t get quite the same smoky flavour.
• Leave the aubergines until they are cool enough to handle, then peel away and discard the blackened skin. Roughly chop the aubergines and keep to one side for later.
• Heat the olive oil in a large saucepan over a medium heat, add the onions and a generous pinch of salt and fry for 5-6 minutes until soft and tinged golden. Stir in the crushed garlic and cook for a further 1 minute, then stir in the spices and chopped aubergines and cook for 3-4 minutes, stirring to coat the aubergine in the spices.
• Add the lamb to the saucepan and cook for 10-15 minutes until it is completely browned, breaking up the meat with a wooden spoon, then stir in the tomato purée and pomegranate molasses. Season to taste and cook for about 5 minutes.
• To make the salad, mix the sliced red onion in a bowl with the parsley leaves and lemon juice and season generously with salt and pepper.
• Warm the flatbreads and serve them with the lamb mince, onion salad, pomegranate seeds and crumbled feta.