Aubergine & Hummus Bowl with Cheat’s Amba Sauce

Heat the oven to 200°C. Slice the aubergine into 2cm slices. Halve the tomatoes. Transfer the aubergine and tomatoes to a baking tray and drizzle with the remaining olive oil. Season with salt and black pepper, then roast for 20 mins. Remove the veg from the oven to cool slightly.

Meanwhile, make the sauce. Toast the chilli flakes, cumin seeds, fenugreek seeds and mustard seeds in a dry pan over a medium heat until fragrant. Transfer to a spice grinder or a pestle and mortar, then finely grind. Tip into a blender with the mango flesh, peeled garlic, half of the lemon juice, two-thirds of the olive oil, vinegar, salt and pepper. Blitz until smooth and season with salt. Set aside.

Bring a pan of water to the boil. Once boiling, drop in the eggs. Reduce to a simmer and cook for 7 mins, then remove the eggs and cool under cold water. Peel and halve, then set aside.

Roughly chop the parsley including the stalks. Once the veg has cooled, toss through the chopped parsley and the remaining lemon juice.

To serve, swoosh the hummus in a serving bowl, then top with the aubergine salad, chopped egg and a big drizzle of the cheat’s amba sauce. Scoop-up with pitta bread, if you like.