Tip the aubergine into a bowl and cover with 3 tsp salt. Pour over cold water and set aside to soak for 2 hrs. Drain thoroughly and tip out onto a clean tea towel to dry well. This helps the aubergine absorb less oil when frying and makes them less greasy. If short on time you can skip this step.

Pour the vegetable oil into a large saucepan ensuring it is no more than a third full and put over a medium heat. Heat until it reaches 170C on a cooking thermometer or a cube of bread dropped in browns in 30 seconds. Cook the pitta, in batches, for 30 seconds to 1 min until golden and crispy. Remove using a slotted spoon to a plate lined with kitchen paper. Keep the oil over the heat and next add the aubergine in batches. Fry for 6-8 mins until golden and soft.

Heat the olive oil in a large, deep frying pan over a medium heat. Add the onion and cook for 10 mins until the edges are golden. Stir in the beef, breaking it up with a wooden spoon, along with the mixed spice and the pomegranate molasses. Increase the heat to medium-high and brown the meat all over until cooked through, around 10 mins. Meanwhile, mix the yogurt with the tahini, garlic and pomegranate molasses and season to taste with the lemon juice and some salt and pepper.

To serve, heat the olive oil over medium heat and stir in the pine nuts and garlic. Fry for 3-4 mins, until golden and aromatic. Arrange the fried pitta on a serving platter with the aubergine, sprinkle over the meat, then the yogurt and scatter over the fried pine nut mixture, sumac, pomegranate seeds and parsley. Serve immediately.