1-First, whisk 150ml olive oil with 2 tablespoons lemon juice, 2 teaspoons cumin seeds, 2 teaspoons sumac, 2 teaspoons dried oregano, salt, and pepper. Brush this mixture on six large or eight medium aubergines sliced into 1cm thick pieces.

2-Char the aubergine slices on a griddle pan for about 10 minutes per batch until they are well-cooked and tender.

3-For the sauce, fry 3 crushed garlic cloves and 1 tablespoon cumin seeds in the leftover oil. Add 2 tablespoons ground coriander, 1 tablespoon ground cumin, and 2 teaspoons ground cinnamon, cooking for 30 seconds.

4-Stir in 500g roughly chopped tomatoes and cook for 5 minutes. Then add 100g diced dates, 100ml pomegranate molasses, 2 tablespoons runny honey, and a 680g jar of passata diluted with 250ml water, simmering for 20 minutes until thickened.

5-Mix in half of 200g finely chopped walnuts and a small bunch of roughly chopped flat-leaf parsley, adjust seasoning, and cook for another 5 minutes.

6-Preheat the oven to 180°C (fan 160°C, gas mark 4). In a deep baking dish, layer the aubergine slices with the tomato sauce, adding 300g chunks of feta cheese halfway through. Top with the remaining walnuts and crumbled feta, then bake for 30 minutes until bubbly and crisp at the edges.