ZA’ATAR ROAST AUBERGINE WITH CUMIN RICE Serves 6 Takes 50 minutes
This Middle Eastern-inspired veggie recipe looks epic served on a platter in the middle of the table.
■ 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
For the rice
■ 600g basmati rice
■ 2 tbsp cumin seeds
■ 2 large onions, thinly sliced
■ Butter (optional)
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Use a sharp knife to make a criss-cross pattern on the inside of each aubergine half, about 1cm deep.
3. Lay the aubergines on a baking tray. Pour half the lemon juice over the cut side of the aubergines. 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 the aubergines, getting it into the grooves.
4. Give the aubergines a final drizzle of oil and roast for about 45 minutes until soft and slightly charred.
5. To make the rice, weigh the rice in a measuring jug or mug. (You will need 2 x the volume of boiling water to rice for cooking, so 1 mug of rice = 2 mugs water.)
6. Put the rice into a sieve, rinse under cold running water until the water runs clear, then set aside.
Boil the kettle.
7. Heat the remaining 2 tbsp oil in a large saucepan 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 5 minutes until golden.
8. Add the rice to the pan with double its volume of boiling water and a pinch of salt. Cover with a lid and cook for 10-12 minutes over a low heat until all of the water has been absorbed. When the rice is cooked, you can add a couple of knobs of butter for a richer flavour. Fluff up with a fork.
9. 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.