Nutrition Facts
Rosemary and basil aubergines in za’atar
Amount Per Serving
Calories 437
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Polyunsaturated Fat 7g
Monounsaturated Fat 19g
Cholesterol 1mg0%
Sodium 1766mg77%
Potassium 1258mg36%
Carbohydrates 37g12%
Fiber 17g71%
Sugar 17g19%
Protein 9g18%
Vitamin A 196IU4%
Vitamin C 26mg32%
Calcium 195mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Rosemary and basil aubergines in za’atar
Beautifully flavoured vegetables
Servings: 4
Calories: 437kcal
Equipment
- Frying pan
- Baking sheets
- Bowl
Ingredients
- 4 aubergines (eggplant) quartered lengthways
- 4 tbsp olive oil
- A few good sprigs of rosemary broken into 3cm (1in) pieces
- 4 tbsp za’atar (see below)
- Sea salt and freshly ground black pepper
For the za’atar (makes a small jarful):
- 3 tbsp sesame seeds
- 1.5 tbsp ground cumin
- 2 tbsp sumac
- 2 tbsp dried Mexican oregano, dried marjoram, oregano, savory or hyssop
- 1 tbsp salt
For the dressing:
- 50 g 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 Greek basil leaves, or other basil finely shredded
Method
- Make the za’atar. 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.
- Preheat the oven to 200°C/400°F/gas mark 6.
- 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.
- 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 (heavy) cream.
- 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.
- Drizzle with the tahini dressing, pomegranate molasses, hot sauce or chilli flakes and scatter with basil.
Nutrition
Calories: 437kcal | Carbohydrates: 37g | Protein: 9g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 1mg | Sodium: 1766mg | Potassium: 1258mg | Fiber: 17g | Sugar: 17g | Vitamin A: 196IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 5mg