Baked aubergine with lamb recipe

Ingredients

• 6 tbsp allspice berries
• 6 cassia bark or cinnamon sticks
• 3 tbsp coriander seeds
• 1 tbsp black peppercorns
• 1 tsp cardamom seeds
• 1/2 tsp cumin seeds
• 10 cloves
• 2 blades of mace
• 1/2 nutmeg, crushed
• 4 tbsp olive oil
• 120 g toasted pine nuts
• 2 onions, finely diced
• 500 g minced (ground) lamb (beef would also work here)
• 1 tsp nine spice mix
• 1 tsp salt
• 1 tsp sumac (optional)
• 6 medium sized aubergines (eggplant) or 12 baby aubergines (about 1.5 kg/3.5lb)
• 300 ml vegetable oil, for frying
• 350 g tomatoes (about 3 medium tomatoes), diced
• 1 tbsp olive oil, for drizzling
• 350 ml good-quality chicken stock
• 1/2 tsp nine spice mix
• 1 tbsp pomegranate molasses
• 1 pinch salt and black pepper