Eggplants are having their main character moment in this recipe, and let me tell you, I am so here for it—get ready to elevate your culinary game with these za’atar-spiced bites of pure bliss!
My Zaatar Roasted Eggplant recipe has a wonderful medley of tastes and flavors that I love. The eggplant is front and center in this dish, with its rich flavor.
Nothing can really beat eggplant when it’s roasted. That’s why I start there with this recipe.
The eggplant is seasoned with za’atar—in this case, a mix of ground sumac, sesame seeds (these two are common ingredients in pretty much any za’atar mix), and dried herbs. (Some people use a za’atar mix that has ground thyme in it; some use one that has ground oregano in it.
Either way, it’ll work just fine in this dish.) Of course, using za’atar as a seasoning just makes sense. Eggplants are such perfect vehicles for flavors.
Ingredients
- Eggplants: Rich in fiber, low in calories; promotes heart and digestive health.
- Olive Oil: Heart-healthy fats; rich in antioxidants; anti-inflammatory benefits.
- Za’atar Seasoning: Herbal blend; adds flavor and aroma; contains antioxidants.
- Lemon Juice: High in vitamin C; enhances flavor with a tangy zing.
- Tahini: Protein and healthy fats; creamy texture absorbs flavors.
- Pine Nuts: Nutty flavor; good source of zinc and protein.
Ingredient Quantities
- 2 medium-sized eggplants, sliced into 1-inch rounds
- 3 tablespoons olive oil
- 2 tablespoons za’atar seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon tahini (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 clove garlic, minced (optional)
- 1 tablespoon pine nuts, toasted (for garnish)
How to Make this
1. Set your oven to 400°F (200°C) to get it hot and ready. While the oven does its thing, take a baking sheet and line it with parchment paper. This is a good baking practice that helps prevent your food from sticking to the pan.
2. In a small bowl, combine the olive oil, za’atar spice mix, salt, and black pepper.
3. Place the eggplant slices on the baking sheet that has been prepared and lay them in a single layer.
4. Evenly cover each slice with the olive oil mixture mixed with za’atar.
5. Preheat the oven and roast the eggplant for 20-25 minutes or until golden and tender.
6. As the eggplant roasts, in a separate small bowl (if using), mix the tahini and lemon juice.
7. When the eggplant is done roasting, take it out of the oven and shower it with the mixture made from lemon juice and tahini.
8. Move the roasted eggplant to a plate used for serving.
9. Chopped fresh parsley and toasted pine nuts make a delightful garnish for this dish.
10. Serve either warm or at room temperature, and just savor your delicious Zaatar Roasted Eggplant.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Small mixing bowls (2)
5. Measuring spoons
6. Knife
7. Cutting board
8. Spoon or basting brush (for spreading olive oil mixture)
9. Serving plate
FAQ
- Can I use a different oil instead of olive oil?Absolutely, it’s possible to substitute with other cooking oils such as avocado oil or sunflower oil, but it’s best to use olive oil for its flavor.
- Is there an alternative to za’atar seasoning?Although za’atar is one of a kind, if it is not available, you can make a comparable blend using dried thyme, sesame seeds, and sumac.
- How can I make this dish spicier?For heat, red pepper flakes or a pinch of cayenne pepper can be sprinkled on the eggplant before roasting it.
- Can I make this dish ahead of time?Absolutely, you can prepare the eggplant by roasting it ahead of time and simply reheating it to serve. Adding the lemon juice, tahini, and garnishes fresh just before serving will yield the best flavor.
- What can be served alongside this dish?Eggplant that has been roasted with zaatar is a delectable companion to fresh salads, hummus, or pita bread. But that’s not all: its flavor and texture make it an excellent side to any protein. Pour a little labneh on top or eat it straight up with a swoop of your serving spoon—this dish is an unexpected and fabulous delight.
- How do I toast the pine nuts?Put the nuts in a dry skillet over medium heat and stir them around until you see them toasting and turning brown, the whole process should take about 3 to 5 minutes.
- Can I leave out the tahini?For sure, tahini is optional. It adds flavor and creaminess, but it is not necessary for the dish.
Zaatar Roasted Eggplant Recipe Substitutions and Variations
Zucchini or portobello mushrooms can take the place of eggplant, offering a different texture.
Olive oil can be replaced with either avocado oil or grapeseed oil, both of which have a neutral flavor.
Za’atar seasoning: If za’atar is unavailable, use Italian seasoning or herbes de Provence.
Alternative salts to use instead of table salt are sea salt or Himalayan pink salt.
Lemon juice: Replace with lime juice or apple cider vinegar for an equally tangy flavor.
Pro Tips
1. Sweat the Eggplants: Before proceeding with the recipe, sprinkle the sliced eggplants with a little salt and let them sit for about 20 minutes. This process draws out excess moisture and bitterness. Rinse and pat dry with a paper towel before continuing.
2. Even Coating: Use a pastry brush to apply the olive oil and za’atar mixture onto the eggplants. This ensures an even coating and helps the flavors distribute uniformly.
3. Extra Crispiness: For a slightly crispier texture, place the eggplants under the broiler for the last couple of minutes of roasting. Keep a close eye on them to avoid burning.
4. Enhanced Garnish: Toast the pine nuts in a dry skillet over medium heat until they are golden brown. Stir frequently and watch closely, as they can go from perfectly toasted to burnt quickly.
5. Flavor Boost: Add the minced garlic to the olive oil mixture before brushing it onto the eggplants to infuse more flavor throughout the roasting process.
Zaatar Roasted Eggplant Recipe
My favorite Zaatar Roasted Eggplant Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Small mixing bowls (2)
5. Measuring spoons
6. Knife
7. Cutting board
8. Spoon or basting brush (for spreading olive oil mixture)
9. Serving plate
Ingredients:
- 2 medium-sized eggplants, sliced into 1-inch rounds
- 3 tablespoons olive oil
- 2 tablespoons za’atar seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon tahini (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 clove garlic, minced (optional)
- 1 tablespoon pine nuts, toasted (for garnish)
Instructions:
1. Set your oven to 400°F (200°C) to get it hot and ready. While the oven does its thing, take a baking sheet and line it with parchment paper. This is a good baking practice that helps prevent your food from sticking to the pan.
2. In a small bowl, combine the olive oil, za’atar spice mix, salt, and black pepper.
3. Place the eggplant slices on the baking sheet that has been prepared and lay them in a single layer.
4. Evenly cover each slice with the olive oil mixture mixed with za’atar.
5. Preheat the oven and roast the eggplant for 20-25 minutes or until golden and tender.
6. As the eggplant roasts, in a separate small bowl (if using), mix the tahini and lemon juice.
7. When the eggplant is done roasting, take it out of the oven and shower it with the mixture made from lemon juice and tahini.
8. Move the roasted eggplant to a plate used for serving.
9. Chopped fresh parsley and toasted pine nuts make a delightful garnish for this dish.
10. Serve either warm or at room temperature, and just savor your delicious Zaatar Roasted Eggplant.
