For a simple, Saturday night supper, this can’t be beat. The recipe is enough for two, with leftovers for lunch the next day.

For the ragu:

250g lamb mince
1 small aubergine
1 onion
2 cloves garlic
1 can chopped tomatoes
0.5 tsp cinnamon
0.5 tsp mixed spice
0.5 tsp chilli flakes
A shake of dried oregano and parsley
1 tsp sweet paprika
1 tsp sugar
1 tbsp balsamic or red wine vinegar
Plenty of sea salt and black pepper

For the salad:

1 bag mixed salad leaves
Half a small cucumber
1 tomato, diced
50g feta

To serve:

Warm pitta

Start by removing the bitter juices from the aubergine. Slice the aubergine into 0.5 cm rounds, and cut those rounds into quarters. Sprinkle with salt and leave to drain in a colander for a few minutes.

Meanwhile, finely slice the onion and garlic. Add a little olive oil to a pan and fry the onion, garlic and lamb mince. Once browned, add the rest of the ragu ingredients (bar the aubergine), stir, and leave to simmer. Taste for seasoning.

Rinse the aubergine and pat dry. Heat some olive oil in a large pan and fry the aubergine slices until golden. Add to the ragu and stir well.

For the salad, dice the tomato and cucumber and toss with the leaves. Crumble feta on top.

Warm some pitta and smear with hummus. Stuff with salad and lamb ragu. Be amazed.

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