Make these za’atar roasted aubergines, then check out more aubergine recipes such as our smoked aubergine with pepper and walnut salad.


  • 75g  Puy lentils
  • 200g baby aubergines, quartered
  • 1 tbsp (or mix 1 tsp of sumac za’atar, dried oregano and sesame seeds)
  • oil
  • ½ red onion, finely diced
  • 2 tbsp  sultanas
  • 2 tsp red wine vinegar
  • a handful  flat-leaf parsley


  • 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.

  • 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

Fish-fragrant aubergines

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