| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 254 | 20.3g | 3.6g | 17.7g |
| sugars | fibre | protein | salt |
| 10.4g | 8.1g | 6.4g | 0.96g |
Whenever I stumble upon a fruit-based dish that blends the affluent flavours of my hometown and my family roots, I swirl with delight. And this is exactly what happened when I encountered the Roasted Eggplant with Za’atar. It’s a recipe that, while not native to Spain or Cuba, combines the Mediterranean goodness of eggplants and olive oil with the Middle Eastern vibrancy of Za’atar. Intriguing, isn’t it?
A Blissful Blend of Flavours and Cultures
The roasted eggplant stands excellently with its creamy texture enticing your palate, while the za’atar seasoning, a Middle Eastern blend of thyme, oregano and other herbs, leaves a delightful zing. The added juiciness of fresh lemons balances this symphony of flavours. This fascinating mingling of cultures reminds me of my early years in Miami where Cuban and Spanish cultures brilliantly intermingle, creating a colourful panorama that is akin to this unique recipe.
Data-Backed Goodness
What I admire most about Roasted Eggplant with Za’atar is its alignment with health and lifestyle. Eggplant, the star of this recipe, is not just delicious, it’s bursting with nutrients. This purple delight is loaded with fiber, antioxidants, and vitamins, which in combination with olive oil – a treasure for heart health as proven by Harvard Health – you have got yourself a blend that is not just delicious but incredibly healthy.
And za’atar! Oh, the za’atar! This multipurpose seasoning is thought to boost your mood and lower inflammation as per Healthline. Any dish that balances flavour, culture, and health with such artistry deserves a special place in my heart, and my kitchen, of course.
Perfect Pairings
Should you wish to expand this delightful experience, some pairings work splendidly with Roasted Eggplant with Za’atar. Enjoying it with warm, fluffy pita bread is an absolute must. As a tapas enthusiast, I often serve it with other tapas-style dishes like Patatas Bravas or Gambas al Ajillo, invariably accompanied by a chilled glass of Sangria or Mojito, my Cuban favorite. The party in your plate will soon balloon into a festival with these accompaniments.
Whether you’re a culinary explorer or a home cook, trying out the Roasted Eggplant with Za’atar is worth every bite. Its mesh of tastes, cultures, and health benefits could give you the familiar yet novel culinary experience you’ve been seeking. It’s not just a recipe; it’s a reflection of my narrative, a bridge between cultures, and a celebration of good health!
What You’ll Need
- 3 medium eggplants
- 6 tablespoons of olive oil
- 3 tablespoons of za’atar seasoning
- 2 teaspoons of sea salt
- 1.5 teaspoons of freshly ground black pepper
- 3 cloves of garlic, minced
- 3 lemons, juiced
- 2 tablespoons of fresh parsley, chopped
- 1.5 cups of Greek yogurt (optional)
Method
Step One
To begin making the Roasted Eggplant with Za’atar, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). While the oven is heating up, start preparing the eggplants by slicing them in half lengthwise. Use a small knife to score the flesh in a crosshatch pattern, being careful not to pierce the skin.
Step Two
Drizzle about 4 tablespoons of olive oil evenly over the eggplants halves. Next, combine the za’atar seasoning with 1 teaspoon of sea salt and 1 teaspoon of freshly ground black pepper. Sprinkle this mixture over the eggplants, ensuring it falls into the scored flesh. Place the eggplant halves, flesh side up, onto a baking tray and roast them for about 45-50 minutes until they become tender and golden brown.
Step Three
Meanwhile, as the eggplants are roasting, prepare the dressing. Mix together the remaining 2 tablespoons of olive oil, minced garlic, lemon juice, parsley, the remaining sea salt and black pepper. Stir these ingredients together until they form a well-blended dressing.
Step Four
Once the eggplants are roasted nicely, remove them from the oven and let them cool for a few minutes. Drizzle the dressing over the warm eggplants and let it soak for a few minutes before serving.
Step Five
If you are using Greek yogurt, mix it in now. You can either drizzle the yogurt over the top of the eggplants for a beautiful aesthetic or mix it into the dressing to create a creamier, tangier taste. Either way, serve the Roasted Eggplant with Za’atar while it’s still warm and enjoy!
