Za’atar Roasted Eggplant
Za’atar Roasted Eggplant
Eggplant is a great vegetable, to act like a vehicle for carrying flavor. This recipe uses the Middle Eastern | Mediterranean spice blend called Za’atar, to give the relatively bland eggplant a wonderful earthy, herb and citrusy flavor.
There are several different types of eggplant available, whether buying from a Farmer’s Market or grocery store. Ranging from beautiful purple striped graffiti eggplant, Thai | Chinese | Japanese | Indian | Italian eggplant, to white eggplant, there are lots of different varieties of eggplant that will work for this recipe. Traditionally Italian eggplant is usually used. Learn more about the different varieties of eggplant here.
This recipe is a great addition to a vegetarian | vegan lifestyle. Za’atar Roasted Eggplant can accompany many other recipes, to make a delicious feast, sandwich, salad addition or platter… Serve this recipe with Middle Eastern Falafel, Middle Eastern Cucumber Salad, Beer Hummus, use as a main ingredient in a Shawarma wrapped with a Homemade Pita Beer Bread or Lavash bread, drizzled with a Harrisa or toss into a batch of Baba Ghanoush for extra texture and flavor!
Makes: about 3 cups of roasted eggplant
Jun 2013 | Issue #77
| Servings | Prep Time |
| 4 - 6 people | 8 minute |
| Cook Time |
| 30 minute |
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Za’atar Roasted Eggplant is a delicious addition to a salad, used to make a sandwich (shawarma), added to pizza or a Middle Eastern | Mediterranean platter.
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- 1 each eggplant, Italian cut into 3/4 inch cubes
- 2 tablespoon oil, olive
- 2 tablespoon Homemade Za'atar recipe HERE
- 1 tablespoon salt, kosher
- 1 teaspoon chili pepper, such as allepo, smoked paprika or
- Preheat the oven to 425°F | 218°C.
- In a medium-sized bowl, add the cubed eggplant (with or without the skin, depending on what you like) and sprinkle evenly with the olive oil, za’atar seasoning, salt and smoked paprika. Toss to coat evenly and place onto a sheet tray. Arrange the eggplant into a single layer, with as much room between each cube as possible.
- Place into the oven, on the bottom shelf. Roast the seasoned eggplant for 20 minutes, then remove from the oven, stir to ensure an even cooking | browning and place back into the oven for about 10 more minutes or until the eggplant is evenly browned. Remove from the oven, transfer to a bowl and keep warm until ready to serve.
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