1-First, start by preparing the aubergines. Preheat your oven to 190°C (375°F). Slice the aubergines into 1cm thick rounds and sprinkle with salt to draw out any bitterness. Set aside for 15 minutes, then pat dry. Brush aubergine slices lightly with olive oil and roast on a baking tray for 20 minutes until golden and tender. Meanwhile, mix the spiced oil by combining 150ml olive oil, 2 tbsp lemon juice, 2 tsp cumin seeds, 2 tsp sumac, 2 tsp dried oregano, salt, and pepper, then brush this flavorful blend onto the aubergine slices before charring in a griddle pan for about 10 minutes per batch.

2-Next, make the sauce. Heat 1 tablespoon olive oil in a pan over medium heat. Sauté sliced onions until soft and translucent, about 8 minutes. Add minced garlic and cook for another 2 minutes. Then, fry the 3 crushed garlic cloves and 1 tbsp cumin seeds in the leftover oil, add 2 tbsp ground coriander, 1 tbsp ground cumin, and 2 tsp ground cinnamon, cooking for 30 seconds before adding 500g roughly chopped tomatoes, 100g diced dates, 100ml pomegranate molasses, 2 tbsp runny honey, 680g passata, and 250ml water. Simmer this mixture for 20 minutes until thick, then stir in half of the chopped 200g walnuts and a small bunch of roughly chopped flat-leaf parsley, adjust seasoning, and cook for another 5 minutes.

3-Now, assemble the bake. In a deep baking dish, layer half the roasted aubergines with spoonfuls of sauce and 300g crumbled barrel-aged feta halfway through the layering process, finishing with remaining walnuts and feta crumbled on top.

4-Finally, bake it. Preheat your oven to 180°C (160°C fan/Gas 4) and bake the dish for 30 minutes until bubbling and crisp at the edges. For the best results, allow it to cool slightly before serving, yielding a rich, textured bake with 689 kcal per serving.