INGREDIENTS
- Eggplant
- Pomegranate seeds
- Feta cheese
- Za'atar
- Tahini
- Lime
- Honey
- Olive oil
- Salt & pepper
RECIPE
- Cut the eggplant into 1 cm slices. Score the top and bottom with a knife and sprinkle some salt on top
- Mix together some olive oil, salt, pepper and za’atar. Spread this on to both sides of the eggplant slices
- Heat up a pan with olive oil and cook the eggplant slices on high heat until browned on both sides. Lower the heat and keep cooking until tender
- Make a mixture of tahini, honey, lime juice and some water. Drizzle this on top of the cooked eggplant. Taste and add salt & pepper if need
- Top it of with crumbled feta, pomegranate seeds, spring onion and some mint