Heat the oven to 220 degrees.

Chop onions in half and then slice thinly in a half-moon shape.

Cut Aubergine into small cubes. Rub salt into aubergine slices and combines with onion slices. Place into the bottom half of a tagine or ceramic pot (that has a matching lid) and cover generously with olive oil.

Roast, uncovered for 30 minutes or until aubergine and onions are collapsed, browned and a little crispy.

Remove from the oven and quickly stir through Baharat, turmeric, chilli and garlic powder whilst the oil is still hot.

Next add drained lentils, rice and vegetable stock. Stir to combine, cover with the lid and return to oven for 30 minutes. By this time the water should have been absorbed, and the rice will be fluffy and crispy.

Remove from the oven and let pot sit for 5 minutes. After this time remove the lid and add the butter. Cover again for another 5 minutes.

To finish remove lid  and scatter with almond flakes. Use a fork to fluff up and separate rice to the grains and combine melted butter and almond flakes.

Optional: Serve with a sprinkle of za'atar, squeeze of lemon and yoghurt.