Serves 4.  Time 45 minutes

1. For the Kasundi, cut the aubergines in half, score crossways and lengthways on the flesh side, before rubbing with olive oil, salt and pepper. Wrap with tinfoil and roast in the oven at 180C for 30 minutes or until soft.
2. When cool, remove the aubergine flesh and chop roughly. Sauté the onion, garlic and coriander stems for 2-3 minutes, before adding the aubergine. Sauté for a further 2 minutes before adding the remaining ingredients. Adjust the seasoning as required.
3. Heat your pan with a little pomace oil (light olive oil). Season your chops both sides with sea salt and cracked black pepper. Cook each side for about 4 minutes, for medium-rare, being careful not to overcrowd the pan.
4. Remove the chops and allow to rest before adding your chopped spring greens to the same pan with a tablespoon of water and covering with a lid. Cook for about 2 minutes until wilted. Place the greens, making sure to squeeze the excess water out.
5.  Plate up your lamb chops, Kasundi and spring greens and enjoy!