ROSEMARY AND BASIL AUBERGINES IN ZA’ATAA

Serves 4

INGREDIENTS:

4 aubergines quartered lengthways; 4 tbsp olive oil; sprigs of rosemary, broken into 3cm pieces; 4 tbsp za’atar (see below); sea salt and black pepper

For the za’atar:

3 tbsp sesame seeds; 1½ tbsp ground cumin; 2 tbsp sumac; 2 tbsp dried Mexican oregano; 1 tbsp salt

For the dressing:

50g tahini; 1 tbsp yoghurt; juice of 1 lemon; 2 garlic cloves, finely chopped; 2 tbsp olive oil To serve: Pomegranate molasses; hot sauce or chilli flakes; handful of basil leaves, shredded

METHOD:

1. Make the za’atar (makes one jar). Lightly toast the sesame seeds in a pan over a medium heat, shuffling them around a bit to ensure they don’t turn too dark. Combine all the ingredients together with a mortar and pestle, as much as anything to encourage the flavours and scents to be released as they mix. Store in a sealed jar, where it will keep for a few months, losing intensity over time. 2. Preheat the oven to 200°C/40°F/gas mark 6. 3. Lay the aubergine quarters in a single layer on baking sheets, brush with oil, and sprinkle with salt and pepper. Place in the oven, turn the heat down to 180°C/350°F/gas mark 4, and cook for 20-25 minutes until tender and brown. 4. Make the dressing by whisking all the ingredients together with two tablespoons water; use a little more water if required, to reach a consistency of double cream. 5. Mix the rosemary, za’atar and a heavy grinding of pepper in a bowl. Remove the aubergines from the oven, top with the za’atar mix, drizzle with more oil and return to the oven for five minutes. 6. Drizzle with the tahini dressing, pomegranate molasses, hot sauce or chilli flakes and scatter with basil.