INGREDIENTS

• 2 eggplants

• 2 garlic cloves

• 2 zucchini

• parsley

• 1 lemon

• 80g tahini

• 400g lamb mince

• 1tbs cumin and coriander spice blend

• 1 tsp ground cinnamon

• 100g baby spinach leaves

• 2 tbs olive oil

• 3 tsp extra virgin olive oil

METHOD

1. Roast eggplant

Read through the recipe. Heat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the eggplants into 1cm- thick rounds. Put the eggplant on the lined tray, drizzle with 1 1⁄2 tbs olive oil and season with salt and pepper. Roast for 20-25 mins until golden and tender.

2. Prep ingredients

Meanwhile, crush or finely chop the garlic. Peel the zucchini into ribbons using a vegetable peeler. Pick the parsley leaves, discarding the stems. Finely grate the lemon zest, then juice.

3. Make tahini sauce

Put the tahini and 2 tbs lemon juice in a bowl and stir until a thick paste forms. Add 80ml (1⁄3 cup) water and whisk well until smooth and creamy. Season with salt and pepper.

4. Make salad dressing

Put 3 tsp extra virgin olive oil and 3 tsp lemon juice (if the lemon doesn't yield enough juice, make up the difference with white wine vinegar) in a large bowl, season with salt and pepper and stir to combine.

5. Brown lamb mince

Heat 2 tsp olive oil in a large deep frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 5-6 mins until browned. Add the garlic, 1 tbs cumin and coriander spice blend and 1 tsp ground cinnamon and cook, stirring, for 30 secs or until fragrant. Stir in the lemon zest and remove from the heat. Taste, then season with salt and pepper.

6. Toss salad and serve

Add the spinach, zucchini and parsley to the salad dressing and toss to coat. Divide the eggplant among plates and scatter with the lamb mixture. Drizzle with the tahini sauce and serve with the spinach salad.