Imam Bayildi-Style Turkish Aubergine & Spiced Lean Beef

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the aubergine[s] in half lengthways (including the stalks)

Score the aubergine flesh with a sharp knife in a criss-cross pattern, then rub the flesh with a generous drizzle of olive oil and a generous pinch of salt

Add the scored aubergine halves to a baking tray, cut-side down, and put in the oven for 25-30 min or until the flesh is tender and golden brown

Rinse the brown rice, add it to a pot with a matching lid with plenty of cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add the mince with a generous pinch of salt and cook for 5-6 min or until browned, breaking it up with a wooden spoon as you go

(Doubled your protein? Use 2 pans!)

Peel and finely slice the shallot[s]

Peel and finely chop (or grate) the garlic

Once the mince has browned, add the sliced shallot to the pan and cook for 3-4 min or until starting to soften

Once softened, add the baharat and chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the chopped tomatoes to the pan with the beef stock mix, 75ml [100ml] [125ml] cold water and a generous pinch of sugar

Season with a generous pinch salt and pepper and give everything a good mix up, then reduce the heat to medium-low

Cook for a further 7-8 min or until it's reduced to a bolognese-like consistency and the mince is cooked through (no pink meat!) - this is your spiced mince