Preheat oven to 350F. Cut the baby aubergines in half and lay them out on a baking sheet "face up."

Drizzle eggplant lightly with olive oil, then sprinkle with salt and za'atar. Use a light hand with the fenugreek - just use a pinch, if you're not familiar with it. Brush some of the eggplant lightly with amba chutney, if desired.

Roast for about 30 minutes or until sizzling and just crispy on the edges. Serve with chutney or a tzatziki based dip, if desired.