Seasonal Recipes

Grilled Eggplant With Za'atar

 

4-8 small eggplants (any variety will work as long as they’re small-ish) sliced in half lengthwise
sea salt
4 tablespoons olive oil (more or less depending on the size of your eggplants)
2 tablespoons za’atar + additional to taste as needed
1/2 cup parsley and mint, finely chopped
1/2 cup pine nuts, toasted


Yoghurt Sauce

1 cup full fat plain yoghurt (sheep, goat or cow)
1 clove of garlic, minced
1 tablespoon olive oil
2 tablespoons lemon juice
sea salt
small pinch of sumac 

  1. Oil the grates of your grill (pan or oven grill) and heat it to medium high.
  2. Toss the sliced eggplant with the salt and oil. Place the eggplant cut side down on the preheated grill and cook until lightly charred on the underside, about 10-12 minutes. Flip the eggplant and continue to cook until the skin is blackened and the flesh seems soft, about 10 minutes longer.
  3. Remove the eggplant from the grilled and toss it with the za’atar, parsley, and toasted pine nuts.
  4. Whisk all the ingredients for the yogurt sauce together. Taste test and adjust flavors as needed.
  5. Serve the grilled eggplant and yogurt sauce on a platter at warm or at room temperature