Cut the aubergines lengthways into strips. Sprinkle with salt and leave to sit in a colander for ½ hour to remove all the juices. Once done, wash, dry and dip in flour. Fry in plenty of oil. Drain on absorbent kitchen paper.

In a tall but fairly narrow saucepan, sauté the chopped onion and garlic until golden, add the chopped meat and when brown, season with the crumbled JUMBO Lamb and spices and add ½ litre of water.

Leave to cook for 10 minutes and add the rice, extra water (if necessary) and cover with half of the fried aubergines. Cook until the water is absorbed. To serve, flip the rice onto a dish (like an omelette) and garnish with the rest of the aubergines, pine nuts (slightly toasted) and a pinch of thyme.