Baked aubergine in tahini sauce

Simple to make but oh so tasty!

6 baby aubergines or 1 large one

4 tablespoons of light tahini

1 tablespoon olive oil

1 tsp za'atar

1 pinch of ground sumac (or a squeeze of lemon)

Salt to taste

Chopped coriander to garnish

1. Heat the oven to 200C

2. If using baby aubergines cut them lengthways up to the stalk, if using a large aubergine, cut it into slices approximately 3cm thick

3. Put the aubergines in a baking dish, season with a little salt and pepper and a drizzle of olive oil and bake for around 30 minutes, or until tender

4. Meanwhile mix the tahini and olive oil in a separate bowl, and add the zaatar and sumac.  If you can't get hold of these then substitute finely ground oregano and lemon juice 

5. Taste and add salt if needed

6. Once the aubergines are cooked pour over the sauce and garnish with chopped coriander

Delicious either straight out the oven, or at room temperature