Modern Moussaka Bowl with Aubergine and Lamb

• 2 medium Aubergine, firm, glossy skin
• 3 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Yellow onion
• 2 cloves Garlic
• 300 g Minced lamb
• ½ tsp Ground cinnamon
• 1 tsp Dried oregano
• 300 ml Tomato passata
• 200 g Greek yogurt
• 10 g Fresh parsley, flat-leaf

1. Heat the oven to 220°C (430°F). Cut the aubergines into 2 cm chunks and spread on a baking tray. Toss with 2 tbsp olive oil, 0.75 tsp salt and a good grind of pepper.
2. Roast for 22 to 25 minutes, turning once, until the aubergine is deeply browned and tender. If it is colouring too fast, lower the oven to 200°C (390°F) for the final minutes. Set aside while you make the lamb sauce.
3. Finely chop the onion and crush the garlic. Warm the remaining 1 tbsp olive oil in a large frying pan over medium heat, then cook the onion with a pinch of the remaining salt for 6 to 8 minutes until soft and lightly golden. Stir in the garlic for 30 seconds until fragrant.
4. Add the minced lamb and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has cooked off. Stir in the cinnamon and oregano and cook for 30 seconds. Season with the remaining salt and pepper.
5. Pour in the passata, bring to a gentle simmer, then cook for 10 minutes until slightly thickened and rich. Taste and adjust seasoning if needed. Keep the heat low so the sauce stays glossy rather than reducing too hard.
6. In a mixing bowl, stir the Greek yogurt with a pinch of salt and a little pepper until smooth. Roughly chop the parsley. Divide the roasted aubergine between two bowls, spoon over the lamb and tomato sauce, then finish with the yogurt and parsley.

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