Grilled Eggplant with Za’atar
I’m an eggplant lover. Taylor, not so much. With that being said, every time I prepare eggplant on the grill and let it get a nice and healthy char he’s all about it. To be honest, he’s eaten (and loved) eggplant parmesan for years and often times forgets that the star ingredient is one that he (supposedly) isn’t a big fan of. He’ll eat pita bread smothered in baba ganoush until the cows come home so it’s ironic that he doesn’t seem to love this summer vegetable! I totally get it though–with most other veggies on the farm he’ll eat them like an apple. Turnips, beets, parsnips, kohlrabi, radishes– he’ll dig those puppies up and bite right in without batting an eye. But eggplant? It takes a little doctoring up and eating eggplant like an apple just isn’t a thing (at least around here).
With that being said, eggplant is one of those vegetables that could not be easier to turn into something wonderful. When you cook eggplant until it’s blackened on all sides, the inside flesh is becomes mouthwateringly delicious. You can eat charred eggplant with a touch of olive oil, salt and pepper and call it good! Simple is best– and this recipe could not be more basic. I love when the flavors of the vegetable are the show stopper and the toppings come second. With a lovely bite from the za’atar and tang from the yogurt sauce this is one of those summertime appetizers that will surprise anyone at your table. Simple, delicious and straight from the farm. Who could pass up this tasty dish? Certainly not my husband! I hope you all enjoy this recipe as much as we do.
Before I sign off, I just wanted to say that I was beyond touched by all of your comments on my last post. Literally, I had tears in my eyes reading what you all wrote and it feels amazing to have such a rad group of folks rooting us on. You all are amazing and we feel the love! Thank you for your wonderful words and all the good vibes you send our way! xoxo
Grilled Eggplant With Za'atar & Yogurt
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4-6Grilled Eggplant
- 4-8 small eggplants (any variety will work as long as they’re small-ish) sliced in half lengthwise
- healthy pinch of kosher salt
- 3-4 tablespoons olive oil (more or less depending on the size of your eggplants)
- 1-2 tablespoons za’atar + additional to taste as needed
- 1/2 cup parsley, finely chopped
- 1/2 cup pine nuts, toasted
- 1 cup full fat plain yogurt (sheep, goat or cow)
- 1 clove of garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- healthy pinch of fine sea salt
- small pinch of sumac (optional)
- Oil the grates of an outdoor grill and heat it to medium high.
- Toss the sliced eggplant with the salt and oil. Place the eggplant cut side down on the preheated grill and cook until lightly charred on the underside, about 10-12 minutes. Flip the eggplant and continue to cook until the skin is blackened and the flesh seems soft, about 10 minutes longer.
- Remove the eggplant from the grilled and toss it with the za’atar, parsley, and toasted pine nuts.
- Whisk all the ingredients for the yogurt sauce together. Taste test and adjust flavors as needed.
- Serve the grilled eggplant and yogurt sauce on a platter at warm or at room temperature.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary