Roasted Za’atar Spiced Eggplant
Ingredients
- 3 globe eggplant cut in half lengthwise
- ½ cup za’atar or to taste
- Salt and pepper to taste
- Extra virgin olive oil
Instructions
- Preheat oven 200℃ (400℉)
- On the cut side of the eggplant, score the flesh deeply (but not all the way through) with a sharp knife diagonally about 1 inch apart, and rotate the eggplant to slice it into a diamond pattern. Rub za’atar liberally on the cut side. Sprinkle with salt and pepper. Drizzle oil liberally to both sides of the eggplant and place them cut-side down on a baking paper-lined large pan.
- Roast for about 35 to 40 minutes until the back of the halved eggplants look collapsed or puckered.
- You may serve the roasted eggplants on top of the labneh or serve the labneh on the side. Enjoy this meal with couscous, flatbread and tabbouleh!