For The Aubergines

1. Heat the oven to 200°C. Cut the aubergine and red onion. Put both on a large roasting tin, toss through the half the cumin, half the oregano and all of the oil, and season. Spread into a single layer and roast for 15 - 20 minutes.

For The Meatballs

1. In a bowl, break up the lamb mince and add the rest of the cumin and oregano, a pinch of chilli flakes and season with salt and pepper. Combine. Then, roll the lamb mince into walnut-sized meatballs.
2. After the aubergine and onion have cooked for 20 minutes, stir everything in the tin up, adding the chickpeas and garlic, then season again. Top with the meatballs and return to the oven for 15-20 minutes, until the meatballs have browned and the vegetables are tender.

For The Salsa

1. Roughly chop the tomatoes and finely chop the mint. Stir them together in a bowl with the vinegar and season with plenty of salt and pepper. Serve the meatball traybake with the fresh tomato salsa and a drizzle finish of oil.