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Zaatar Roasted Eggplant

Zaatar Roasted Eggplant



  • 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



  • 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

    1. Preheat oven to 400F
    2. Slice Eggplant in half, then slice deeply at a diagonal at one-inch intervals -“crosshatching”(see photos above) careful not to cut through skin.
    3. Season each side with 1⁄8 teaspoon kosher salt, sprinkling it into the slices if possible.
    4. 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.
    5. In the meantime, cook the grain and chop or prep any other veggies.
    6. 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

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