1-Start by preheating your oven to 180°C (fan 160°C, gas mark 4). Slice 6 large or 8 medium aubergines into 1 cm thick pieces and brush them with a mixture of 150 ml olive oil, 2 tablespoons lemon juice, 2 teaspoons cumin seeds, 2 teaspoons sumac, 2 teaspoons dried oregano, salt, and pepper. Char the aubergine slices on a griddle pan for about 10 minutes per batch to get that smoky flavor, using moderate heat to avoid burning.

2-In the same pan, use the remaining oil to gently fry 3 crushed garlic cloves and 1 tablespoon cumin seeds until fragrant. Add 2 tablespoons ground coriander, 1 tablespoon ground cumin, and 2 teaspoons ground cinnamon, stirring for 30 seconds. Then, mix in 500 g roughly chopped tomatoes and cook for 5 minutes before adding 100 g diced dates, 100 ml pomegranate molasses, 2 tablespoons honey, and 680 g passata diluted with 250 ml water.

3-Let the sauce simmer for 20 minutes until it thickens, then stir in half of the 200 g walnuts (finely chopped) along with a small bunch of roughly chopped flat-leaf parsley and seasoning, cooking for another 5 minutes. In a deep baking dish, layer the aubergine slices with spoonfuls of this sauce and 300 g feta chunks halfway through. Scatter the remaining walnuts (roughly chopped) and the rest of the 400 g total feta on top.

4-Bake for 30 minutes until bubbling and the edges are crisp. For added inspiration on similar layered dishes, check out our Greek moussaka recipe, which uses sweet potatoes for a tasty twist. Carefully layer the ingredients to ensure balanced flavors throughout the bake.