Make these za’atar roasted aubergines, then check out more aubergine recipes such as our smoked aubergine with pepper and walnut salad.
Ingredients
- Puy lentils 75g
- baby aubergines 200g, quartered
- za’atar 1 tbsp (or mix 1 tsp of sumac, dried oregano and sesame seeds)
- oil
- red onion ½, finely diced
- sultanas 2 tbsp
- red wine vinegar 2 tsp
- flat-leaf parsley a handful
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Cook the Puy lentils in boiling salted water for 20 minutes until tender, then drain and leave to cool. Meanwhile, toss the aubergine with the za’atar, 1 tsp oil and season. Tip onto a baking sheet and roast for 15-20 minutes until softened and golden.
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Step 2
Toss the onion, sultanas, and red wine vinegar together and leave to marinate while the aubergine is cooking. Toss with the drained lentils, roasted aubergine, parsley and season. Tip onto a platter to serve
Check out more of the best aubergine recipes

Nutritional Information
- Kcals 183
- Fat 1.9g
- Saturates 0.3g
- Carbs 20.3g
- Fibre 4.2g
- Protein 3.8g
- Salt 0.2g