Roasted Eggplant with Za’atar

April 21st, 2013


Za’atar is a Middle Eastern spice blend of dried herbs (most commonly thyme and oregano), sesame seeds and sumac.  You can find it at most spice shops or you can even make it yourself (I found a great recipe on  It adds a tangy bite to this sweet roasted eggplant and turns it into a fabulous side dish.
Roasted Eggplant with Za’atar

  • 1 large eggplant
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 teaspoons za’atar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons lemon juice

1 clove of garlic mincedHeat oven to 400 degrees. Slice eggplant int 3/4 inch thick rounds and then cut each round into 3/4 inch wide strips. Toss with Kosher salt and black pepper. Mix together the remaining ingredients. Drizzle over the eggplant and toss well. Spread the eggplant in a single layer on a baking sheet. Roast until browned and tender for about 20 minutes, turning once.

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