1-Prepare the Aubergines: First, slice 6 large or 8 medium aubergines into 1cm pieces. Mix 150ml olive oil with 2 tbsp lemon juice, 2 tsp cumin seeds, 2 tsp sumac, 2 tsp dried oregano, and a pinch of salt and pepper. Brush this mixture over the aubergine slices and char them on a griddle pan over medium heat for about 10 minutes per batch until they are well charred yet cooked through. Set aside any leftover spiced oil for the next steps, as it adds extra flavor to the sauce.

2-Make the Sauce: Next, use the leftover spiced oil in a casserole dish to gently fry 3 crushed garlic cloves and the remaining 1 tbsp cumin seeds. Add 2 tbsp ground coriander, 1 tbsp ground cumin, and 2 tsp ground cinnamon, stirring for a minute. Then, incorporate 500g roughly chopped tomatoes and cook for 5 minutes. Follow with 100g diced dates, 100ml pomegranate molasses, 2 tbsp runny honey, 680g passata, and 250ml water rinsed from the passata jar. Simmer this mixture for 20 minutes until it thickens, stirring occasionally to blend the flavors.

3-Assemble and Bake: Preheat your oven to 180°C (fan 160°C, gas mark 4). In a deep baking dish, layer the aubergine slices and sauce alternately. Break 300g of the 400g barrel-aged feta over the midpoint for even distribution. Add the remaining aubergines and sauce, then top with both roughly chopped and whole 200g walnuts, and finish with the rest of the crumbled feta. Bake for 30 minutes until the sauce bubbles and the edges crisp up nicely.

4-Stir in half of the 200g walnuts and a small bunch of roughly chopped flat-leaf parsley into the sauce before the final 5 minutes of simmering for added texture and freshness.