Preheat your oven to 200 C.

Using a knife, score your eggplants lightly flesh side up. Season liberally with salt and allow to rest in a bowl for 5-10 minutes, this will help release excess moisture.

Using a pastry brush, brush some olive oil on each eggplant and sprinkle on 1 tbsp (or more, depending on preference) of za'atar - use your fingers to really massage or "rub" it in.

Place the eggplants face down on a baking sheet and roast for 25-30 minutes until the eggplant looks slightly collapsed and is easily pierced with a knife.

To serve, spread some raw vegan labneh or soy yoghurt and garnish with tomato slices and parsley or even pomegranate tendrils and more za'atar.