LIVING

GREAT BRITISH

Having cooked dinner for his family since childhood, chef Chris Baber is on a mission to get us making simple yet flavoursome dishes. Here he shares some favourites from his debut cookbook, Easy

ZA’ATAR ROAST AUBERGINE WITH CUMIN RICE

Serves 6 Takes 50 minutes

INGREDIENTS

• 3 aubergines, cut in half lengthways
• Juice of 1 lemon
• 8 tbsp extra virgin olive oil, plus extra for drizzling
• Salt and freshly ground black pepper
• 6 tbsp za’atar, plus 2 tsp to serve
• 6 tbsp plain yoghurt
• 1 small bunch of fresh mint, leaves chopped
• 200g/7oz pomegranate seeds

For the rice

• 600g/1lb 5½oz basmati rice
• 2 tbsp cumin seeds
• 2 large onions, peeled and thinly sliced
• Butter (optional)

1. Preheat the oven to 200°C, 400°F, Gas 6.

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