It comes from afar, should be on your Chef’s radar, and makes you look like a culinary rockstar! You guessed it – it’s za’atar, a savoury Middle Eastern spice blend. This will elevate roasted aubergine halves, which rests on loaded quinoa dotted with charred corn & toasted almonds. A serving of crispy chickpeas and a drizzle of zesty cashew nut cream cheese complete this gastronomic triumph.
Za’atar Roasted Aubergine
Za’atar Roasted Aubergine
with crispy chickpeas & quinoa
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Aubergine
- Chickpeas
- Coconut Yoghurt
- Corn
- Cucumber
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Kale
- Kale 160g
- Kale 80g
- Lemon Juice
- Quinoa
- Za'atar Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BRINJAL, EGGPLANT OR AUBERGINE?
Preheat the oven to 220°C. Place the aubergine halves, cut-side-up, on a roasting tray. Using a sharp knife, score the flesh by creating a diamond pattern. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes. At the halfway mark, spread out the drained chickpeas on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. In the final 5 minutes, add the za’atar spice and ½ the picked thyme to the scored aubergine.
ON TO THE QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
A IS FOR ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
In a small bowl, combine the cashew nut cream cheese, the grated garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the cooked quinoa, the charred corn, the shredded leaves, ½ the toasted nuts, seasoning, and a drizzle of olive oil.
TIME TO DISH UP
Make a bed of the loaded quinoa. Top with the roasted aubergine, the crispy chickpeas, and the diced cucumber. Drizzle over the cashew dressing. Garnish with the remaining thyme and the toasted almonds.
Aubergine - 250g
Chickpeas - 60g
Za'atar Spice - 10ml
Fresh Thyme - 3g
Quinoa - 75ml
Almonds - 10g
Corn - 50g
Coconut Yoghurt - 1
Garlic Clove - 1
Lemon Juice - 15ml
Kale - 1
Cucumber - 50g
BRINJAL, EGGPLANT OR AUBERGINE?
Preheat the oven to 220°C. Place the aubergine halves, cut-side-up, on a roasting tray. Using a sharp knife, score the flesh by creating a diamond pattern. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes. At the halfway mark, spread out the drained chickpeas on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. In the final 5 minutes, add the za’atar spice and ½ the picked thyme to the scored aubergine.
ON TO THE QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
A IS FOR ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
In a small bowl, combine the cashew nut cream cheese, the grated garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the cooked quinoa, the charred corn, the shredded leaves, ½ the toasted nuts, seasoning, and a drizzle of olive oil.
TIME TO DISH UP
Make a bed of the loaded quinoa. Top with the roasted aubergine, the crispy chickpeas, and the diced cucumber. Drizzle over the cashew dressing. Garnish with the remaining thyme and the toasted almonds.
Aubergine - 500g
Chickpeas - 120g
Za'atar Spice - 20ml
Fresh Thyme - 5g
Quinoa - 150ml
Almonds - 20g
Corn - 100g
Coconut Yoghurt - 1
Garlic Clove - 1
Lemon Juice - 30ml
Kale 80g - 1
Cucumber - 100g
BRINJAL, EGGPLANT OR AUBERGINE?
Preheat the oven to 220°C. Place the aubergine halves, cut-side-up, on a roasting tray. Using a sharp knife, score the flesh by creating a diamond pattern. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes. At the halfway mark, spread out the drained chickpeas on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. In the final 5 minutes, add the za’atar spice and ½ the picked thyme to the scored aubergine.
ON TO THE QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
A IS FOR ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
In a small bowl, combine the cashew nut cream cheese, the grated garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the cooked quinoa, the charred corn, the shredded leaves, ½ the toasted nuts, seasoning, and a drizzle of olive oil.
TIME TO DISH UP
Make a bed of the loaded quinoa. Top with the roasted aubergine, the crispy chickpeas, and the diced cucumber. Drizzle over the cashew dressing. Garnish with the remaining thyme and the toasted almonds.
Aubergine - 750g
Chickpeas - 180g
Za'atar Spice - 30ml
Fresh Thyme - 8g
Quinoa - 225ml
Almonds - 30g
Corn - 150g
Coconut Yoghurt - 1
Garlic Cloves - 2
Lemon Juice - 45ml
Kale - 1
Cucumber - 150g
BRINJAL, EGGPLANT OR AUBERGINE?
Preheat the oven to 220°C. Place the aubergine halves, cut-side-up, on a roasting tray. Using a sharp knife, score the flesh by creating a diamond pattern. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes. At the halfway mark, spread out the drained chickpeas on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. In the final 5 minutes, add the za’atar spice and ½ the picked thyme to the scored aubergine.
ON TO THE QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
A IS FOR ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
In a small bowl, combine the cashew nut cream cheese, the grated garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the cooked quinoa, the charred corn, the shredded leaves, ½ the toasted nuts, seasoning, and a drizzle of olive oil.
TIME TO DISH UP
Make a bed of the loaded quinoa. Top with the roasted aubergine, the crispy chickpeas, and the diced cucumber. Drizzle over the cashew dressing. Garnish with the remaining thyme and the toasted almonds.
Aubergine - 1kg
Chickpeas - 240g
Za'atar Spice - 40ml
Fresh Thyme - 10g
Quinoa - 300ml
Almonds - 40g
Corn - 200g
Coconut Yoghurt - 1
Garlic Cloves - 2
Lemon Juice - 60ml
Kale 160g - 1
Cucumber - 200g
Woolies Products in this dish
