LIVING

Having cooked dinner for his family since childhood, chef Chris Baber is on a mission to get us making simple yet flavoursome dishes. Here he shares some favourites from his debut cookbook, Easy

FOOD ❘ CULTURE ❘ REVIEWS ❘ TRAVEL

ZA’ATAR ROAST AUBERGINE WITH CUMIN RICE

Serves 6 Takes 50 minutes

INGREDIENTS

• 3 aubergines, cut in half lengthways

• Juice of 1 lemon

• 8 tbsp extra virgin olive oil, plus extra for drizzling

• Salt and freshly ground black pepper

• 6 tbsp za’atar, plus 2 tsp to serve

• 6 tbsp plain yoghurt

• 1 small bunch of fresh mint, leaves chopped

• 200g/7oz pomegranate seeds

For the rice

• 600g/1lb 5½oz basmati rice

• 2 tbsp cumin seeds

• 2 large onions, peeled and thinly sliced

• Butter (optional)

1. Preheat the oven to 200°C, 400°F, Gas 6.

2. Use a sharp knife to make a criss-cross pattern on the inside of each aubergine half, about 1cm/1/ 2in 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 freshly ground black 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 on top.