Directions

1. Preheat your oven to 180C

2. Split each pita into 2 rounds and cut into bite-sized squares.

   Line a baking tray with baking paper and place the bread squares, drizzle with olive oil and pinch of cayenne, zaatar and roast until crisp and golden. Keep the oven warm

3. In a bowl, mix the yoghurt and mashed garlic and salt to make a sauce and set aside in the fridge

4. When cool enough to handle, make a slit lengthwise but not through to the bottom, trying open with your fingers gently to make a pocket and set aside

5. Meanwhile, heat 1/4 cup olive oil in a frying pan and fry the onion until translucent. In a mixing bowl, pour the onion and add the minced lamb, tomato paste, date paste, Hanouna's Taste Ras El Hanout, salt and pepper and combine all together to incorporate well all the ingredients

6. Place a good spoonful of the meat mixture into each aubergine pocket. Lay the filled aubergines in a baking dish and put in the oven and cook for 10-15 minutes

7. To serve, put some pita croutons and top with the yoghurt sauce on a serving plate. Arrange the hot stuffed aubergines on top. Garnish with toasted pine nuts, almonds, fresh pomegranate seeds and a pinch of cayenne pepper