Cooking time

• Heat the oven to 200 degrees. Cut the crown and the bottom of the eggplant. Then cut the eggplant into small cubes. Cover a baking tray with baking paper and divide the cubes over it. Pour a little olive oil over it. Now bake the eggplant in the oven for an hour. Turn every 10 minutes. You will see that the bottom blocks still ‘remain white’. You want to bake all the cubes crispy, so you have to stir them regularly. But not too fast, otherwise it won’t get a chance to bake. If you are unsure about baking, set the oven to 250 degrees and keep checking how things are going. After 45 minutes, remove the eggplant from the oven and add the za’atar. Toss well. Then the aubergine can go back in the oven for the last quarter of an hour.
• Meanwhile, you can drain the lima beans, rinse and grind in the food processor with the lemon juice, olive oil and black pepper.
• When the eggplant is well cooked, you can take it out of the oven. Spoon the lima bean puree into a bowl and spoon the eggplant on top. Sprinkle some more za’atar on top for garnish.