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 coconut yoghurt complete this gastronomic triumph.
Serving guide
Choose your portion size.
BRINJAL, EGGPLANT OR Aubergine?
Preheat the oven to 220°C. Place the Aubergine, 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 chickpeas on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Place the kale on a separate roasting tray with a drizzle of olive oil and seasoning. Massage until softened and coated. In the final 5 minutes, add the za’atar spice and ½ the thyme to the scored aubergine and pop the tray of dressed kale into the oven for the remaining time until crispy.
ON TO THE Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 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 yoghurt, the Garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the quinoa, the corn, 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 kale, the golden chickpeas, and the cucumber. Drizzle over the yoghurt dressing. Garnish with the remaining thyme and the toasted nuts.
BRINJAL, EGGPLANT OR Aubergine?
Preheat the oven to 220°C. Place the Aubergine, 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 chickpeas on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Place the kale on a separate roasting tray with a drizzle of olive oil and seasoning. Massage until softened and coated. In the final 5 minutes, add the za’atar spice and ½ the thyme to the scored aubergine and pop the tray of dressed kale into the oven for the remaining time until crispy.
ON TO THE Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 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 yoghurt, the Garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the quinoa, the corn, 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 kale, the golden chickpeas, and the cucumber. Drizzle over the yoghurt dressing. Garnish with the remaining thyme and the toasted nuts.
BRINJAL, EGGPLANT OR Aubergine?
Preheat the oven to 220°C. Place the Aubergine, 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 chickpeas on a separate toasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Place the kale on a separate roasting tray with a drizzle of olive oil and seasoning. Massage until softened and coated. In the final 5 minutes, add the za’atar spice and ½ the thyme to the scored aubergine and pop the tray of dressed kale into the oven for the remaining time until crispy.
ON TO THE Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 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 yoghurt, the Garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the quinoa, the corn, 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 kale, the golden chickpeas, and the cucumber. Drizzle over the yoghurt dressing. Garnish with the remaining thyme and the toasted nuts.
BRINJAL, EGGPLANT OR Aubergine?
Preheat the oven to 220°C. Place the Aubergine, 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 chickpeas on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Place the kale on a separate roasting tray with a drizzle of olive oil and seasoning. Massage until softened and coated. In the final 5 minutes, add the za’atar spice and ½ the thyme to the scored aubergine and pop the tray of dressed kale into the oven for the remaining time until crispy.
ON TO THE Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 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 yoghurt, the Garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the quinoa, the corn, 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 kale, the golden chickpeas, and the cucumber. Drizzle over the yoghurt dressing. Garnish with the remaining thyme and the toasted nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.97
for 4 servings · R41.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
Not in the Woolies basket — source these elsewhere:
- ButtaNutt Coconut Yoghurt
- Za'atar Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Za’atar Roasted Aubergine?
The preparation time for Za’atar Roasted Aubergine with crispy chickpeas & quinoa is between 30 and 45 minutes.
What is the total time required to make Za’atar Roasted Aubergine with crispy chickpeas & quinoa?
The total time required to make Za’atar Roasted Aubergine with crispy chickpeas & quinoa is between 35 and 50 minutes.
How many servings does Za’atar Roasted Aubergine provide?
4 servings
What are the main ingredients in Za’atar Roasted Aubergine?
Almonds, Aubergine, ButtaNutt Coconut Yoghurt, Chickpeas, Corn, Cucumber, Garlic, Kale, Lemon Juice, Quinoa, Thyme, Za'atar Spice
What is the nutritional information of Za’atar Roasted Aubergine?
Calories: 667, Carbs: 101 grams, Fat: grams, Protein: 23.6 grams, Sugar: 21.2 grams, Salt: 94 grams
How do I prepare Za’atar Roasted Aubergine?
TIME TO DISH UP: Make a bed of the loaded quinoa. Top with the roasted aubergine, the crispy kale, the golden chickpeas, and the cucumber. Drizzle over the yoghurt dressing. Garnish with the remaining thyme and the toasted nuts. 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. BRINJAL, EGGPLANT OR AUBERGINE?: Preheat the oven to 220°C. Place the aubergine, 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 chickpeas on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Place the kale on a separate roasting tray with a drizzle of olive oil and seasoning. Massage until softened and coated. In the final 5 minutes, add the za’atar spice and ½ the thyme to the scored aubergine and pop the tray of dressed kale into the oven for the remaining time until crispy. PREP STEP: In a small bowl, combine the yoghurt, the garlic (to taste), the lemon juice, and seasoning. In a separate bowl, toss together the quinoa, the corn, ½ the toasted nuts, seasoning, and a drizzle of olive oil. ON TO THE QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 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. 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.
What should be prepared from my kitchen to make Za’atar Roasted Aubergine?
Almonds, Aubergine, ButtaNutt Coconut Yoghurt, Chickpeas, Corn, Cucumber, Garlic, Kale, Lemon Juice, Quinoa, Thyme, Za'atar Spice
How many calories does Za’atar Roasted Aubergine have?
667 calories
How much fat content does Za’atar Roasted Aubergine have?
grams