SERVES 4 TO 6
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3 Italian eggplants (about 13⁄4 pounds/800 g total), quartered lengthwise
1⁄3 cup (75 ml) extra-virgin olive oil
1 tablespoon za’atar, plus more for sprinkling
1 tablespoon sumac, plus more for sprinkling
Salt and freshly cracked pepper
2-3 oz. of goat cheese
1/2 cup arugula
1 handful torn fresh herbs of each basil, mint, and dill
1 lemon, zested and juiced