Mini lamb meatballs in spicy eggplant tomato sauce

Cook the cubed eggplant in a saute pan with a splash of olive oil and a big pinch of salt over medium high heat until it collapses and softens.

Add the minced onion and red pepper flakes, reduce to medium and cook three or four minutes until the onion softens.

Add the tomato sauce and chicken stock, lower to medium low and simmer while the meatballs are made; about half an hour if making it ahead.

Whisk the egg, Greek yogurt and breadcrumbs together into a slurry.

Mix in the cumin, cinnamon, coriander, salt, black pepper, garlic, very finely minced onion and cayenne, then crumble in the lamb and mix.

Portion small meatballs by squeezing the mixture up through forefinger and thumb, and roll them with wet hands.

Bake at 450 degrees for 10 minutes for colour.

Add the meatballs to the sauce, turn it to low and simmer half an hour to 45 minutes, reducing for a thick sauce or adding stock for a saucier one.

Off the heat, stir in the chiffonade of fresh mint, taste for seasoning and serve on rice pilaf.