Roasted Eggplant with Za'atar Tahini Yogurt

Easy and elegant, this dish uses classic Middle Eastern flavors for an eggplant dish that would be great as a shared appetizer or vegetarian entrée. This recipe features our new Global Blends Za’atar Seasoning.

Ingredients

Procedure

Za'atar Tahini Yogurt

1. In a bowl combine yogurt, tahini, lemon juice, honey, Za'atar, garlic powder and salt. Whisk until well mixed. Cover and refrigerate until needed.

Prep

1. Set oven to 350°F. In a bowl combine Za'atar, garlic powder, salt and black pepper. Set aside.
2. Use a pairing knife to deeply score each eggplant half with hash marks. Brush each scored side with olive oil. Sprinkle with spice blend.
3. Set seasoned eggplant on a parchment lined sheet tray. Roast until eggplant is golden brown and tender. Cool and refrigerate until service.

Service

1. Set oven to 350°F. For each serving, place 3 eggplant halves on a sizzle platter. Flash in oven until warmed through.
2. Place on desired plate and drizzle with 1/4 cup of yogurt sauce. Finish with 2 tablespoons pomegranate seeds and 1 tablespoon cilantro leaves.