Roasted aubergines with zataar

Day #8 tonight’s super speedy vegetarian dinner. Roasted aubergines with zataar, topped with my hummus recipe from my previous post which you can find here, toasted pine nuts, pomegranate seeds, fried manouri cheese (you could also used crumbled feta or haloumi) and tahini dressing all on a bed of rocket.

Ingredients: per person

– 1 aubergine
– 2 tbsp olive oil (plus more for greasing)
– 2 tsp zataar spice mix (if you don’t have this you could use a mix of sesame seeds and oregano or make a spicy version with paprika)
– 2 tbsp hummus
– 1 tbsp pine nuts toasted in a dry pan
– 1 tbsp pomegranate seeds
– 2 tbsp tahini dressing (I will share this recipe soon)
– Salt & pepper

What to do…

Heat your oven to 200 degrees centigrade. Line a baking tray with foil and drizzle with olive oil to coat the tray. I used the long thin aubergines for this recipe which take less cooking but you can also use the regular ones. Halve the aubergine lengthways then cut into the flesh 1 cm deep in a cross patten. Mix the olive oil and zataar spices in a small bowl, spoon the oil and spice mix over the flesh side of the aubergines and sprinkle with a generous pinch of sea salt.

Roast in your oven for 20-25 mins, depending on the size of the aubergines this will vary, they should be golden and the skin crispy when done. While they are cooking, toast the pine nuts in a dry frying pan until golden. Slice the manouri into 1 cm pieces, and fry in a dry frying pan for 2 mins on each side, until just browned.
Plate the aubergines with a side salad and top with hummus, toasted nuts, pomegranate and grilled cheese. Finish with tahini dressing.

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