Roasted Eggplant with Zaatar
Ingredients
The eggplant
-
1
globe
eggplant
-
1½
tablespoons
olive oil
-
1
tablespoon
zaatar spice mix
-
¼
teaspoon
salt
-
1
clove
garlic
The served with
-
2
cups
cooked rice or grains
-
1–2
cups
fresh chopped veggies
-
to taste
tahini sauce, plain yogurt, or tzatziki
-
to taste
Italian parsley, kalamata olives, aleppo chili flakes, feta or goat cheese crumbles
Instructions
- Preheat the oven to 400°F.
- Slice the eggplant in half and crosshatch it deeply without cutting through the skin.
- Season the eggplant with salt, sprinkling it into the slices.
- Mix olive oil, zaatar, and garlic to create a paste, then brush it over the eggplant.
- Place the eggplant on a sheet pan and bake for 1 hour, rotating halfway through.
- While the eggplant bakes, cook your choice of grain and prepare any additional veggies.
- Once the eggplant is tender, assemble the dish by placing it over the rice and surrounding it with fresh veggies and sauces.
- Garnish with fresh herbs and optional toppings.
Nutrition Facts (estimated)
Servings
2
Calories
344
Total fat
16.1g
Total carbohydrates
41g
Total protein
9.5g
Sodium
375.7mg
Cholesterol
22.1mg
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