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Eggplant and Za'atar with yogurt sauce

Experience the vibrant flavors of grilled za’atar eggplant, a delightful dish that combines smoky and aromatic spices with tender and charred eggplant quarters. Served with a creamy yogurt-tahini sauce and garnished with fresh herbs, this Mediterranean-inspired appetizer will take your taste buds on a journey to a world of exquisite flavors.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 20 min


For the Grilled Eggplant:

  • 2-3 eggplants (approx. 800g)
  • ⅓ cup extra-virgin olive oil
  • 1-2 tbsp za’atar 
  • Salt and pepper to taste
  • Zest and juice of 1 lemon
  • 1 handful torn fresh herbs such as parsley, mint, and dill, for serving
  • Ground sumac
  • Pomegranate seeds

For the Yogurt-Tahini Sauce:

  • ¾ cup plain full-fat Greek yogurt
  • ½ cup tahini
  • 1 clove garlic, crushed
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
    Kosher salt


Step 1: Prepare the Grilled Eggplant

Cut the eggplant lengthways into similar sized portions. This can be in quarters, or 3cm slices. 


Preheat a grill or grill pan to medium-high heat.


In a bowl, toss the eggplant quarters with olive oil, za’atar, salt, and pepper until evenly coated.


Place the seasoned eggplant quarters on the preheated grill and cook for about 4-5 minutes per side until tender and grill marks appear.


Remove the grilled eggplant from the heat and transfer to a serving platter.

Step 2: Make the Yogurt-Tahini Sauce

In a bowl, combine the Greek yogurt, tahini, minced garlic, lemon juice, olive oil, and a pinch of salt. Stir until well combined and smooth.

Step 3: Serve

Drizzle the grilled eggplant with lemon juice and sprinkle with lemon zest and additional za’atar spice.


Serve the grilled eggplant on a platter, garnished with torn fresh herbs, a sprinkle of ground sumac and pomegranate seeds.


Serve the Yogurt-Tahini Sauce alongside the eggplant for dipping.

Enjoy the grilled eggplant with warm flatbread as a delicious appetiser or side dish.