Sweet Potato, Aubergine and Mint Tatins

Goes together perfectly with the Spiced Lamb with Hummus and Lamb Jus. Part of the Sainsbury's menu from July 1996 and my best dinner party main ever.

1. 1

   You will need 4 x 7cm diameter metal rings, approximately 3cm deep, or similar-sized pastry cutters. They are not as sturdy, but rings made of foil will work too.
   
   Toast the sesame seeds and the cumin seeds in a dry, heavy-based pan until tinged light brown - keep an eye on them and shake the pan constantly, because they're quick to burn if not carefully supervised. Mix with the salt and keep to one side.
   
   Slice the aubergines lengthways into slices, 5mm thick. Heat a ribbed chargrill pan or cast-iron pan until smoking hot, and dry-chargrill the aubergine slices until lightly charred on both sides (about one minute on each side).
   
   Strip the leaves from the stems of eight of the mint sprigs. Put the rest aside for decoration later. In a shallow dish, layer the grilled aubergine slices with the mint leaves and sprinkle each layer with the aromatic salt mixture, a little pepper and 25ml of olive oil. Leave to one side.
   
   Slice the sweet potatoes into rounds 5mm thick. Heat 25ml of oil in a large fying pan and gently fry the potato until golden brown on both sides. Remove and drain on kitchen paper. Keep to one side.
   
   To assemble the tatins, place the four ring moulds on an oiled baking sheet. Divide the layers of aubergine and mint between the moulds, allowing some ends to hang over the top. Flip the ends back over into the mould and gently press down, making sure the aubergine fits snugly without any major gaps. Place an overlapping circle of sweet potato on top. Bake for ten minutes at gas mark 8, 450F, 230C (put them in when you take out the lamb).
   
   To serve, turn them over using two fish slices so that the crisp potato is on the bottom. Unmould on each plate and top with one of the reserved mint sprigs.