Tangy Lebanese Za'atar Baked Eggplant with Pomegranate Seeds
This dish combines the earthy flavors of za'atar with the sweet pop of pomegranate seeds over tender, baked eggplant slices.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Preheat the oven
Preheat the oven to 375°F (190°C).
- 2
Arrange and oil
Arrange the eggplant slices on a baking sheet; brush both sides with olive oil.
- 3
Season
Season with salt and pepper, allowing them to sit as you prepare the za'atar mixture.
Mixing the Za'atar
- 1
Combine ingredients
In a small bowl, combine the za'atar, olive oil, and minced garlic.
- 2
Spread mixture
Spread the mixture evenly over each eggplant slice.
- 3
Marinate
Let them marinate while the oven preheats.
How to Make Tangy Lebanese Za'atar Baked Eggplant with Pomegranate Seeds
Total time: 1 h 33 min · Yields 4 servings
- 1
Baking
Arrange eggplant slices in a single layer and bake for 25 minutes until edges are golden and centers are tender.
- 2
Dressing Preparation
Whisk together tahini, lemon juice, water, and salt until smooth, adjusting water for consistency.
- 3
Final Touches
Once eggplant is done, sprinkle with pomegranate seeds and parsley.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
You can prepare the eggplant and za'atar mixture ahead of time, but wait to bake until ready to serve.
What's a good substitution for tahini in the dressing?
You can substitute almond butter or sunflower seed butter if tahini isn't available.
Is there a spice alternative for za'atar?
A mix of thyme, sesame seeds, and sumac can mimic the flavor of za'atar if it's unavailable.
Can I use a different fruit instead of pomegranate?
Yes, diced dried apricots or cranberries can add a sweet note similar to pomegranates.
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