This za’atar roasted eggplant is a tasty side dish or appetizer with Middle Eastern flavors. It’s a healthy and delicious dish you can make with only a few minutes of preparation!
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I love cooking up roasted vegetables as an easy side dish. It’s just so convenient to throw some veg on a baking sheet and leave them for a few minutes. Also, everything tastes better when it’s roasted. Fact.
For this recipe we will coat sliced eggplant with a sprinkle of za’atar. It’s crazy easy, but tastes fantastic! I love to serve it as a part of a Middle Eastern style meal, but the mild za’atar flavor pairs amazingly well with any plain meat or vegetable dishes as well.
🥘 Ingredients
This easy recipe only requires 3 ingredients: eggplant, za’atar seasoning blend, and vegetable or olive oil.
I prefer to use regular eggplants, but you can also use baby eggplants if you have that available. Instead of slicing them, you simply want to cut them in half lengthways before seasoning and roasting them.
🧂 Za’atar
Za’atar is a spice blend used in many Levantine and Middle Eastern cuisines. It consists of a combination of sumac, thyme, cumin, coriander, sesame seeds and salt.
You can find za’atar in most large supermarkets. It’s usually in the spice section, but if your store has a special section for Middle Eastern or Asian food, it’s worth having a look there as well. Alternatively, you can make the spice blend yourself!
🔪 Instructions
Preheat the oven to 350°F / 175°C / 165°C fan oven.
Slice a fresh eggplant in 1/4 inch slices. Try to keep them the same thickness, as this will allow them to cook in the same amount of time.
Add the eggplant slices to a baking sheet covered baking tray. Drizzle some vegetable or olive oil and rub it over the eggplant slices. Then, sprinkle a pinch of za’atar over each slice.
Place the baking tray in the oven, and bake until the eggplant has softened, about 20 minutes. Be careful not to roast them too much, as you don’t want them to dry out.
💭 Top tips
This recipe is so simple, it’s hard to get it wrong. Here are my top tips on how to successfully roast eggplant:
- The eggplant is done as soon as the slices have softened throughout. They will typically not change their apparence much other than looking softer.
- When you drizzle the oil on top, you might notice that the eggplant absorbs the oil quickly. This is perfectly fine! You might not be able to feel a coating of oil around the slices, but it will still keep them from drying out.
- Although we use za’atar in this recipe, you can make roasted eggplant with any seasoning on top. Try making it with Italian seasoning, ras el hanout or other spice blends that you like.
🥗 Serving suggestions
Roasted eggplant is super versatile! Here are some of my favorite ways to enjoy this amazing vegetable dish.
- With a dip. Serve za’atar roasted eggplant as an appetizer with a light dip or sauce. I love it served with roasted red pepper hummus and healthy ranch dip.
- With salad. Roasted eggplant can also be served as an easy vegetarian main course with a salad side. Try to pair it with pear and walnut salad or couscous salad.
- With meat. This dish is a perfect side paired with a variety of meat dishes. Try it with honey glazed roast chicken or honey mustard chicken.
- With other vegetables. No matter how you enjoy your eggplant, it never hurts to add more vegetables to your meal. Try making spicy roasted carrots, stuffed mushrooms, or sauteed spinach.
🍲 Leftovers
- Storing. Keep any leftovers in the fridge for up to 3 days. Reheat them in a microwave before serving them with any main course of your choice.
- Freezing. You can freeze leftover roasted eggplant for up to 6 months. Thaw them in the fridge overnight, then reheat them in the oven or an air fryer to both warm them up and give them that roasted feeling before serving.
- In other dishes. You can dice the leftovers and use them in other recipes, such as eggplant and mozzarealla pasta bake or chicken and eggplant curry.
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📋 Frequently asked questions
Is this recipe suitable for my dietary requirements? – Za’atar roasted eggplant slices are dairy free, egg free, nut free, gluten free, soy free and generally allergy friendly. It is also suitable for most diets, including weight watchers, slimming world, whole30, paleo, low carb, low calorie and keto. It is also vegan.
Can I use frozen eggplant? – Absolutely! If you have frozen sliced eggplant available, you can totally use those.
Can I omit the oil? – The oil helps to keep the eggplant sliced moist and juicy, and prevents them from drying out in the oven. Feel free to omit it, but the results may not be as good.
Recipe
Za’atar Roasted Eggplant
Ingredients
- 2 eggplants
- 1 tbsp vegetable oil
- 3 tsp za'atar
Instructions
- Preheat the oven to 350°F / 175°C / 165°C fan oven.
- Slice a fresh eggplant in 1/4 inch slices. Try to keep them the same thickness, as this will allow them to cook in the same amount of time.
- Add the eggplant slices to a baking sheet covered baking tray. Drizzle some vegetable or olive oil and rub it over the eggplant slices. Then, sprinkle a pinch of za’atar over each slice.
- Place the baking tray in the oven, and bake until the eggplant has softened, about 20 minutes. Be careful not to roast them too much, as you don’t want them to dry out.
Notes
Leftovers
- Storing. Keep any leftovers in the fridge for up to 3 days. Reheat them in a microwave before serving them with any main course of your choice.
- Freezing. You can freeze leftover roasted eggplant for up to 6 months. Thaw them in the fridge overnight, then reheat them in the oven or an air fryer to both warm them up and give them that roasted feeling before serving.
- In other dishes. You can dice the leftovers and use them in other recipes, such as eggplant and mozzarealla pasta bake or chicken and eggplant curry.
Top tips
This recipe is so simple, it’s hard to get it wrong. Here are my top tips on how to successfully roast eggplant:- The eggplant is done as soon as the slices have softened throughout. They will typically not change their apparence much other than looking softer.
- When you drizzle the oil on top, you might notice that the eggplant absorbs the oil quickly. This is perfectly fine! You might not be able to feel a coating of oil around the slices, but it will still keep them from drying out.
- Although we use za’atar in this recipe, you can make roasted eggplant with any seasoning on top. Try making it with Italian seasoning, ras el hanout or other spice blends that you like.
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