Step 1

Preheat oven to 200°C. Line a large oven tray with baking paper.

Step 2

Using a sharp knife, score the eggplant flesh diagonally. Drizzle with half the oil. Place flesh-side down on tray. Roast for 10 minutes. Add cauliflower to tray; drizzle with remaining oil. Roast a further 30 minutes or until tender.

Step 3

Meanwhile, heat a medium oiled non-stick frying pan over high heat; cook lamb, spices and the water, stirring, until browned. Add pomegranate molasses. Remove from heat.

Step 4

Combine yoghurt, juice and garlic in a small bowl.

Step 5

Serve eggplant topped with cauliflower, lamb, currants and coriander. Spoon over yoghurt mixture and sprinkle with sumac.