EyeSwoon

Charred Eggplant with Za'atar and Yogurt-Tahini

Athena Calderone, Cook Beautiful

eggplaant the bite eyeswoon cook beautiful recipe
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  • Ingredients

    • For the Eggplant:

      3 Italian eggplants (about 1 ¾ pounds/800 g total), quartered lengthwise
      ⅓ cup (75 ml) extra-virgin olive oil
      1 tablespoon za’atar, plus more for sprinkling
      Salt and freshly cracked pepper
      1 lemon, zested and juiced
      Yogurt-Tahini Sauce, for serving
      1 handful torn fresh herbs such as parsley, mint, and dill, for serving
      Ground sumac, for garnish
      Warm flatbread, for serving

      For the Yogurt-Tahini:

      ¾ cup (180 ml) plain full-fat Greek yogurt
      ½ cup (120 ml) tahini
      1 clove garlic, minced
      3 tablespoons fresh lemon juice
      2 tablespoons extra-virgin olive oil
      Kosher salt

  • Method

    • For the Eggplant:

      Preheat the grill over medium-high heat to about 400ºF (205ºC).
      Drizzle the oil evenly over the eggplant and toss to coat. Sprinkle it with za’atar and season with salt and pepper. Rub the seasonings into the eggplant, being careful to coat the pieces evenly.
      Grill the eggplant on each cut side for 5 to 7 minutes. Turn it skin-side down and grill for 2 minutes more, or until the eggplant has nice grill marks and is tender throughout.
      Transfer the eggplant to a platter and drizzle it with the lemon juice, zest, and some of the tahini sauce. Scatter with the fresh herbs and sprinkle with sumac and more za’atar. Serve with warm flatbread and extra tahini sauce on the side

      For the Yogurt-Tahini:

      In a medium bowl, whisk together ⅓ cup (75 ml) water, the yogurt, tahini, garlic, lemon juice, and oil until smooth. Season with salt. Store in the refrigerator for up to 3 days.