Roasted Eggplant

Roasted Eggplant with Za'tar

Za’atar Roasted Eggplant

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Eggplant – 1 each cut in half then cut crosshatching cuts about ¾ inch deep

Olive Oil – 1 ½ Tablespoons

Za’atar Spice – 1 tablespoon

Sea Salt – ½ Teaspoon

Garlic  – 1 clove smashed with side of a knife


Preheat Oven to 400 degrees

Brush the eggplant surface after cutting the X patterns, season the eggplant with salt, In a small bowl mix the garlic, Za’aTar, and Olive Oil to make a paste. Spoon the paste over the Eggplant flesh, place on a sheet pan bake one hour rotating halfway through. After an hour pierce with a fork to check for tenderness.

I like to serve this with rice, quinoa, farro or couscous and a sauce such as Tahini, Lemon- Saffron Yogurt or Tzatziki.

For a complete dinner add Pita or Naan bread, assorted olives, mint-lemon grape tomatoes, Bulgarian feta or Goat Cheese Crumbles

Market Shopping List:

Za’atar – Carefree Spice Company

Eggplant, Tomatoes, – Several of the market Farms

Bread- Hussein Alhamka

Goat Cheese- Chile Acres

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