Roasted Eggplant with Zaatar and a Tahini Dressing

Eggplant/brinjal/aubergine, call it what you may but it is under appreciated. It’s easy to cook and soaks up all flavours really well. One of my favourite ways of using eggplant is roasting it – on a pan or in the oven. I can’t do the battered and deep fried fritters style because the grease on it makes me queasy. The way I make it, I barely use 2-3 tsp of oil in the pan and then it goes straight into the oven to cook through.