ZA’ATAR ROAST AUBERGINE WITH CUMIN RICE

Serves 6

INGREDIENTS:

3 aubergines, cut in half lengthways; juice of 1 lemon; 8 tbsp extra virgin olive oil, plus extra for drizzling; 6 tbsp za’atar, plus 2 tsp to serve; 6 tbsp plain yoghurt; 1 small bunch of mint, leaves chopped; 200g pomegranate seeds; salt and pepper; 600g basmati rice; 2 tbsp cumin seeds; 2 large onions, thinly sliced; butter (optional)

METHOD

1 Preheat the oven to 200°C/180°C fan.

2 Cut a criss-cross pattern on the inside of each aubergine half, about 1cm deep. Lay the aubergines on a baking tray. Pour half the lemon juice over the cut side and drizzle all over with 6 tbsp oil, season with salt and pepper and scatter over 6 tbsp za’atar. Use your hands to rub the oil and za’atar all over and into the grooves.

3 Give the aubergines a final drizzle of oil and roast for about 45 minutes until soft and slightly charred on top. 4 For the rice: weigh the rice in a measuring jug or mug (to cook you need twice the volume of water to rice, so a mug of rice = 2 mugs of water).

5 Rinse the rice under cold running water in a sieve until the water runs clear. Set aside. Boil the kettle.

6 Heat the remaining

2 tbsp oil in a pan over a medium–high heat and add the cumin seeds. When they sizzle, add the onions with a good pinch of salt and fry for five minutes until golden.

7 Add the rice with double its volume of boiling water and a pinch of salt. Cover with a lid and cook for 10–12 minutes on low until the water has been absorbed. When the rice is cooked add a couple of knobs of butter for a richer flavour. Fluff up with a fork.

8 Serve the roast aubergines on top of the rice. Squeeze over the remaining lemon juice. Drizzle with yoghurt and oil and scatter over the mint, pomegranate seeds and remaining za’atar.