Roasted Eggplant DishRoasted Eggplant with Za’atar, Lemon and Garlic
1/4 cup extra virgin olive oil
2 tbsp garlic, minced
1 tbsp za’atar
1/4 cup lemon juice
kosher salt and fresh ground pepper, to taste
Eggplant can be tricky to prepare – either too greasy or too mushy or just plain dry. This technique is an easy fix, and healthy, too, since it’s light on the oil.
Yield: 4–6 servings
Preheat oven to 375˚F. Slice eggplant in half lengthwise, and place skin-side down on a sheet tray lined with parchment paper. Make 7 (1 1/2-inch) slices in each half of eggplant.
Add oil to a sauté pan on medium-low heat. Add garlic and za’atar, and cook until garlic is lightly browned. Add lemon juice, and mix. Take a spoonful of garlic-oil mixture, and stuff inside where eggplant is sliced. Repeat process until each slice is stuffed with garlic-oil mixture. Brush top of eggplant with remaining oil from pan, and season with salt and pepper. Bake until eggplant is very soft and lightly browned, about 40–50 minutes.