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
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, sumac, 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 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. Scatter with turn herbs, greens, zest and a drizzle of lemon juice. Crumble goat cheese and finish with a sprinkle of sumac and more za’atar.
