Zaatar Roasted Eggplant
Ingredients
- 1 globe eggplant ( about 1– 1 1/8 lb)
- 1 1/2 tablespoons olive oil
- 1 tablespoon zataar spice mix- or see notes (or use store-bought zaatar!)
- 1/4 teaspoon salt, more to taste
- 1 fat garlic clove
Served with
- 2 cups cooked rice or grains ( freekeh, farro, quinoa)
- 1–2 cups fresh chopped veggies- tomato, cucumber, radish, grated carrot or beets your choice of tahini sauce, plain yogurt, or tzatziki other options- Italian parsley, kalamata olives, aleppo chili flakes
Zatar
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1 teaspoon sumac (and if you don’t have sumac, sub 1 teaspoon lemon zest -or
- finely chopped preserved lemon)
- 1⁄2 teaspoon dried oregano or thyme
- 1⁄2 teaspoon sesame seeds
- Pinch salt.
Instructions
- Preheat oven to 400F
- Slice Eggplant in half, then slice deeply at a diagonal at one-inch intervals -“crosshatching”(see photos above) careful not to cut through skin.
- Season each side with 1⁄8 teaspoon kosher salt, sprinkling it into the slices if possible.
- Mix oil, spices, garlic together in a bowl to make a paste. Brush or spoon the entire contents over the eggplant and place on a sheet pan in the oven and bake for 1 hour rotating halfway through. After an hour, pierce with a fork and if they are very tender and juicy, they are done.Bigger eggplants may take longer.
- In the meantime, cook the grain and chop or prep any other veggies.
- When the eggplant is done, assemble the plates, topping the warm rice or grain with theroasted eggplant, then surround with fresh veggies and drizzle with tahini sauce, yogurt ortzatziki- or you could simply season the fresh veggies and rice with salt, lemon and olive oil.Add olives or cheese if you wish. Sprinkle with fresh Italian parsley. Enjoy!
Credit:
Sylvia Fountaine
https://www.feastingathome.com/about/