Ingredients - serves 4

2 aubergines
1 fat clove of garlic, crushed
3-4 tbsp olive oil
small handful fresh mint & parsley
pinch cayenne pepper
juice 1-2 lemons
salt, pepper

4 lamb chops
1 lage red onion, peeled & cut into 8 wedges
1 tsp cumin seeds
2 sprigs thyme

Method

1 Preheat the oven to 220°C
Slash the aubergine (to prevent explosion), sit it on a roasting tray and cook for about 30 minutes to blackening and collapsing. It will look a sorry sight. Allow to cool enough to split and scrape out the flesh - include some of the tinged skin for added smokey flavour. Place this together with the garlic, oil, seasoning, mint and parsley into a processor and blitz. Check seasoning and add lemon juice and cayenne to taste, cover and set aside.

2Lower the oven to 200°C
Season the chops and sprinkle with cumin seed and thyme leaves then spread on an oiled baking tray together with the onion wedges - roast for 45 minutes to browned and sizzling. Serve with baba ganoush.