Middle Eastern Roasted Eggplant with White Bean Hummus

For the eggplant:
Heat oven to 450°F (230°C). Halve aubergines (eggplant) lengthwise and cut the flesh in a criss-cross pattern. (It is fine to leave the green top on for looks, however don’t eat it.)

Place the aubergine halves in a roasting pan and stuff the incisions with the garlic and herbs. Drizzle generously with olive oil and season well with salt and pepper. Bake for 40 minutes or until soft.

For the white bean hummus:
Blend white beans with olive oil and za’atar until you have a consistency you like (both chunky or smooth works well). Season with lemon juice, salt and pepper.

To finish the dish, remove the herbs from the baked eggplant. Serve topped with feta, pomegranate, mint and parsley over the white bean hummus. Pass extra za’atar for sprinkling at the table.