This plant-powered Za'atar roasted eggplant recipe is light, fresh and delicious. Whether you enjoy this as a side dish or as your main source of nourishment, this plate is sure to put a smile on your face. The zesty green tahini pairs perfectly with this Middle-Eastern inspired meal to level up you greens intake as well as adding depth and sustenance to this plate of goodness.
Za'atar Roasted Eggplant Ingredients
Eggplant
◻️1 eggplant, chopped in roughly 1 inch cubes
◻️2 tbs olive oil
◻️1 tbs za’atar
◻️1/2 pomegranate, kernelled
◻️1/4 cup pistachios, roughly chopped
◻️Handful of fresh mint leaves, torn
Zesty Green Tahini Dressing
◻️1 cup parsley, chopped (stems included)
◻️1 cup dill, chopped (stems included)
◻️1/4 cup tahini
◻️1/4 cup lemon juice
◻️3 tbs olive oil
◻️Pinch salt n pepper
◻️Splash of maple syrup
◻️Dash of water
◻️3 garlic cloves, minced (oven roasted: optional but recommended)* (See notes)
Method
Eggplant
◻️1. Preheat oven to 200˚C, line a baking tray with parchment paper.
◻️2.Combine eggplant and za'atar in a large mixing bowl. Then drizzle through olive oil and toss with your hands or a spatula to coat eggplant.
◻️3. Sprinkle with salt and pepper, then roast for ~25-40 minutes (depending on the size of your chunks this could be more or less. Turn eggplant at around the 15 minute mark.
◻️5. Immediately plate eggplant, garnish with pomegranate, pistachios, mint leaves and green tahini dressing.
◻️7. Enjoy!
Zesty Green Tahini
◻️1. Finely chop herbs
◻️2. Add all ingredients, less water, to a food processor or high speed blender and combine. You may need to scrape down the sides between pulses.
◻️3. Add a splash of water at a time to thin out the dressing and achieve your desired consistency.
◻️4. Transfer to a serving dish or dollop atop of eggplant recipe.
Notes:
*If you want oven roasted garlic in your green dressing (which of course you do because it provides sweet, creamy, delicious depth and goodness to this recipe), chop off the tip of a bulb of garlic, drizzle with olive oil, then wrap in aluminium foil, place upright in an oven on a baking tray and roast at 215˚C for about 30-45 minutes until fragrant, soft and lightly golden. I like to batch roast a few bulbs and keep them in the fridge for any recipes I intend to cook over the coming week. You'll be amazed by how quickly you fall in love with garlic (I sometimes will eat a few cloves of roasted garlic by themselves).
I hope you enjoy this Za'atar Roasted Eggplant with Zesty Green Tahini! Feel free to leave a comment down below and share your experience with this plant-powered dish.
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