Cinnamon-Spiced Aubergines with Bulgur Wheat and Feta.

Preheat the oven to 200°C. You will need two roasting tins for this dish: trust me I've tried doing it all in just one tin, and the aubergines do not like it.

Tip the bulgur wheat (200 g), vegetable stock (400 ml) and green pitted olives (100 g) into a smaller roasting tin while you get on with slicing the aubergine (1) and red onion (1).

Mix the vegetables with the ground cinnamon (1 tsp), nutmeg (0.5), sea salt flakes (1 tsp) and olive oil (2 tbsp) in a second roasting tin, large enough to hold everything in a single layer.

Transfer both roasting tins to the oven for 25 minutes, until the aubergines are crisp and cooked through and the bulgur wheat is fluffy, with all the stock absorbed.

Stir the flat-leaf parsley leaves (25 g), rocket (100 g), lemon (1), plus more if needed, and extra virgin olive oil (1 tbsp) through the bulgur wheat, then taste and adjust the salt and lemon juice as needed.

Let everything cool down, then transfer the bulgur wheat into lunchboxes, top with the roasted aubergines and scatter the feta cheese (200 g) and pomegranate (1) over the top.

Refrigerate until needed.