Preheat your oven to 220°C (200°C fan). While it heats, line a large baking tray with baking paper. Tumble the aubergine chunks onto the tray, drizzle with 2 tablespoons of the olive oil and sprinkle with half the salt. Toss well with your hands so every piece is coated. Spread them in a single, even layer — you should hear a faint sizzle as they hit the hot tray.

Roast for 25-30 minutes, flipping the pieces halfway through. You're looking for deep golden-brown edges and a soft, yielding texture when pierced with a fork. The kitchen will smell sweet and smoky. Once done, remove from the oven and set aside.

While the aubergine roasts, start the sauce. Heat the remaining 2 tablespoons of olive oil in a large, heavy-based pan over a medium heat. Add the diced onion and cook for 6-8 minutes, stirring occasionally, until it turns translucent and begins to take on a pale gold colour at the edges. The aroma should be sweet and savoury.

Add the garlic and ginger and cook for 1 minute more, stirring constantly, until the kitchen fills with their pungent, fragrant scent. Be careful not to let the garlic brown too much — if it smells sharp, turn the heat down slightly.

Stir in the ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 30 seconds, stirring continuously, until the spices become fragrant and form a thick, dark paste on the bottom of the pan. You'll smell the warmth of the cumin and the smokiness of the paprika as they bloom in the oil.

Pour in the chopped tomatoes, tomato purée, and stock. Stir everything together, scraping up any browned bits from the pan — those are packed with flavour. Bring the sauce to a gentle simmer; you'll see small bubbles breaking the surface. Reduce the heat to low and let it bubble away for 10-12 minutes, stirring occasionally, until it thickens and deepens in colour to a rich, rusty red.

Add the roasted aubergine to the pan, along with the remaining salt. Stir gently to coat every chunk in the sauce. Let everything warm through together for 2-3 minutes. The aubergine will absorb some of the sauce, becoming even more tender and luscious.

Remove from the heat, stir through the fresh coriander and lemon juice. Taste and adjust the seasoning — you might want a pinch more salt or an extra squeeze of lemon for brightness. Serve immediately, or let it rest for 10 minutes to allow the flavours to meld further.