Mediterranean Roasted Eggplant and White Bean Salad with Whipped Feta

Preheat oven to 400°F (200°C). Cube the eggplant into 1-inch pieces, toss with a splash of olive oil, salt, and Aleppo pepper, then roast on a parchment-lined tray for 25 minutes until golden and tender.

In a small food processor, blend 60g of the feta with a tablespoon of water until silky and whipped. Set aside.

In a large bowl, combine the cooked white beans, remaining 60g of crumbled feta, halved grape tomatoes, diced cucumber, and thinly sliced red onion.

Add the roasted eggplant to the bowl while still warm. Toss gently with a squeeze of lemon juice, a generous sprinkle of za'atar, and the remaining olive oil.

To plate, smear the whipped feta across the bottom of a wide bowl. Spoon the warm bean and roasted vegetable salad over the top. Garnish with a final dusting of za'atar and a few sprigs of fresh watercress for a peppery bite.