Lamb meatball traybake

Method

1. Heat the oven to 200°C fan/gas 7. Cut the aubergine into bite-size chunks and roughly slice the red onion. Put both on a large roasting tin, toss through the cumin, oregano and oil, and season. Spread into a single layer and roast for 20 minutes.
2. Meanwhile, roll the lamb mince into walnut-sized meatballs, seasoning with salt and pepper. After 20 minutes, stir everything in the tin up, adding the chickpeas and garlic as you go, 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.
3. While everything roasts, roughly chop the tomatoes and finely chop the mint, reserving a few smaller leaves to garnish. Stir them together in a bowl with the vinegar and season with plenty of salt. Serve the meatball traybake with the fresh tomato salsa and yogurt on top, then finish with an extra drizzle of oil, some salt and pepper.