Vegan Za’atar Roasted Eggplant. Deliciously baked eggplant, drizzled in garlicky tahini, and served with a fresh veggie salad.
Recipe Contributor – The Plated Plant (Instagram)
Vegan Za’atar Roasted Eggplant. Who doesn’t love eggplant? Especially eggplant brushed with za’atar, baked, then drizzled with tahini and roasted garlic. I love all the Indian flavors going on with this recipe!
Are you familiar with za’atar? As a prepared condiment, it is generally made with ground dried thyme, oregano, marjoram, or some combination thereof. It can also be mixed with toasted sesame seeds and salt, though other spices such as sumac might also be added.
Za’atar can also be an herb or family of herbs. As a family of Middle Eastern herbs it contains plants from oregano, thyme and savory. Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Middle East.
Eggplants actually have very little nutrition, but are among our most versatile vegetables and are included in many popular ethnic dishes. Most of these include Indian curries, Greek moussakas, Middle Eastern baba ganoush, and French ratatouille.
And as Rebekah of The Plated Plant writes, “This has got to be one of my favorite dishes ever! It’s foolproof, takes just a few minutes of prep time, and is absolutely delicious.”
Vegan Za’atar Roasted Eggplant
- 1 globe eggplant (about 1 pound)
- 1 tbsp olive oil (avocado oil would work as well)
- 1 tbsp za'atar spice mix
- 1/4 tsp salt (more to taste if desired)
- tahini (desired amount)
- roasted garlic (desired amount)
Vegetable Salad –
- 1 medium cucumber, diced
- 1 cup snacking tomatoes, sliced in half
- 1/4 cup kalamata olives, halved
- 1/4 cup pickled red onions
- 1/2 large red bell pepper, diced
- handful of fresh parsley, roughly chopped
- 2 tbsp olive oil
- Preheat oven to 400F. Slice your eggplant in half lengthwise. Score each half by cutting about 3/4 of the way through the eggplant, ensuring you do not puncture the skin of the eggplant.
- Sprinkle each eggplant half with salt. Mix 1 tbsp oil with 1 tbsp za'atar, and brush the mixture over the eggplant halves.
- Place eggplant halves on baking tray lined with parchment paper, scored sides facing tray.
- Bake at 400F for approximately 45 minutes, flipping eggplant halfway through cooking. You may need more or less time depending on the size of the eggplant used.
- To test if the eggplant is cooked, pierce the eggplant with a fork. If it's still firm, then cook longer. If the eggplant is tender, it's done!
- Drizzle cooked eggplant with tahini and roasted garlic to finish.
- Mix all ingredients together and whisk in olive oil.
- Serve with cooked eggplant.
Looking for foreign cuisine recipes? Try Asian recipes here!