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.
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
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.