Roasted Aubergine with Tahini and Za'atar
45 minutes · Serves 4
- 2 large aubergines, halved lengthways
- 4 tbsp olive oil
- 1/2 cup everyday tahini sauce
- 2 tbsp za'atar
- 2 tbsp pine nuts, toasted
- 1 handful parsley
- to taste salt
- 01 Heat oven to 425°F (220°C). Score the cut faces of the aubergines in a deep crosshatch, without cutting through the skin.
- 02 Brush hard with olive oil — keep going until it stops drinking it — and salt generously.
- 03 Roast cut-side up for 35–40 minutes, until the flesh is completely collapsed and bronzed. Undercooked aubergine is squeaky and awful; take it further than feels right.
- 04 Spoon tahini over the hot halves, then scatter with za'atar, pine nuts, and parsley.
Serve as a main with rice, or as one dish on a table of several. Equally good at room temperature, which makes it a useful thing to cook in advance.