Baked Aubergine with Spiced Lamb, Mint and Pomegranate from Spring and Summer Cooking with a Veg Box

Ingredients

• ¼ tsp smoked paprika
• 1 tsp dried mint
• 1 tsp ground coriander
• 2 tsp ground cumin
• handful of mint leaves, shredded
• 1 pomegranate
• 4 large tomatoes, skinned and chopped
• ¼ tsp chilli flakes
• sunflower oil or light olive oil, for frying and roasting
• 1 large aubergine
• 300 g minced lamb
• 1 large garlic clove, finely chopped or crushed
• 1 onion, finely diced
• 25 g flaked almonds
• salt
• black pepper