Chop aubergine into cubes and arrange on an oven tray
Cover aubergine in plenty of oil so all pieces are well coated
Sprinkle over spices, season and mix well
Spoon on tomato paste and mix again
Add the cherry tomatoes and bake in the oven for 45 mins
Cook the cous cous according to pack instructions, once drained, cover in oil to prevent sticking
Cook lamb mince by adding to a hot pan with oil and mix up as it browns
Chop the parsley stems up and once mince has browned off, add and mix, then season
Make the dressing by adding all ingredients into a jug and whisking with a fork
Roughly chop parsley leaves
Once the aubergine is done remove from the oven
Pour the cous cous into a serving bowl, followed by the aubergine, then the mince
Top with parsley and the dressing, then mix well until all combined
