Preheat your oven on the highest setting. Cut eggplant in half and place on a roasting sheet cut side up. Slash the flesh by cutting through about 2cm (1in) deep in a criss cross pattern. Drizzle the cut side with oil and sprinkle over a pinch of salt. Roast eggplant for 20-25 minutes or until soft and well browned.

While the eggplant is cooking, brown pork / beef in a frying pan with a little oil. Keep a few coriander leaves aside to serve and finely chop the remaining stems and leaves.

When the meat is browned, add the chilli and herbs and cook, stirring for 2 minutes or until herbs have cooked down. Remove from the heat. Add lime juice. Taste and season with salt and more lime if needed.