Roasted Sumac & Za’atar Eggplant

6 Servings
50 min

ROASTED SUMAC & ZA’ATAR EGGPLANT 🍆 is quick, simple and delicious served alone as a side dish or over a thin layer of garlic lebneh or hummus spread. I made a garlic cashew spread that tasted wonderful over it. This recipe will only be for the eggplant and you can top it with anything including a Babaganoush or even hummus. I’ve shared both of those recipes on here, if you’d like to give them a try.


If you’re unfamiliar with sumac, it’s a spice that’s very traditional to Middle Eastern cuisine. It has a tangy flavor with a hint of citrus fruitiness. I’ve been using it in various dishes for over 30 years after my husband introduced me to it. This wonderful spice also happens to have anti inflammatory properties and it’s loaded with antioxidants.


Za’atar is another Middle Eastern herb that’s made of various other savory spices such as oregano, marjoram, thyme, and toasted earthy spices like cumin and coriander. It also has sesame seeds, salt and the most important ingredient of all is sumac. I wanted more of sumac flavor hence the reason for adding more. Za’atar is loaded with many health benefits from containing vitamins, boosting your immune system as well as helping build strong bones. Do you ever wonder about the health benefits your food has? I do! I hope you give these 2 ingredients a try if you’ve never tried them before. They’re a couple of my favorites spices to cook with, especially on chicken.


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Alright, let’s get cooking!

Roasted Sumac & Za’atar Eggplant

Recipe details

  • 6  Servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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Ingredients

For the eggplant

  • 1.5 to 2 lbs baby eggplants aka Indian Eggplants
  • 1 heaping Tbsp sumac
  • 1 heaping Tbsp Za’atar
  • Salt & pepper to taste
  • 1 Tbsp avocado oil

Instructions

For the eggplant

Wash and pat dry eggplants.
Slice eggplants down the middle, leaving stems on (opt) and place in a mixing bowl.
Add the rest of the ingredients to the bowl and mix well to ensure eggplants are coated with all the seasonings and oil. 
Place on a parchment lined baking sheet. 
Bake at 375° F for approximately 40 minutes or until eggplants are tender.
Garnish with parsley and pomegranate arils.
The skins can also be eaten if they’re tender. Enjoy!

Tips

  • Wash, pat dry eggplants, slice down the middle, leaving stems on (opt) and place in a mixing bowl. Add the rest of the ingredients to the bowl and mix well to ensure eggplants are coated with all the seasonings and oil. 
  • Place on a parchment lined baking sheet. 
  • Bake at 375° F for approximately 40 minutes or until eggplants are tender.
  • The skins can also be eaten if they’re tender. Enjoy!

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