Cook’s tip: You can prepare all the ingredients up until the end of step 4 a day ahead of time and keep, covered, in the refrigerator. Bring all the ingredients to room temperature for 30 minutes before cooking and preheat the roasting pan in the oven for about 10 minutes.
Variation: For a vegetarian version, use cheese instead of lamb fillets. First roast the eggplant and shallot mixture, sprinkled with cumin seeds, for 25-30 minutes, turning once, then scatter with the tomatoes and roast for a further 5 minutes. Finally, top with 250 grams (1⁄2 lb) thinly sliced mozzarella cheese and return to the oven for 5 minutes. Scatter with olives or pine nuts.
Each serving: 30 g protein, 22 g fat of which 5.5 g saturates, 8 g carbohydrate, 5.5 g fibre, 360 Calories