Grilled Fattoush With Za’Atar Eggplant Recipe

Name: Grilled Fattoush With Za’Atar Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons za'atar spice mix; 4 garlic cloves, finely grated; 1 1/4 cups extra virgin olive oil; 2 lbs mixed eggplants, such as Italian, Japanese, Graffiti and or or Fairy Tale, halved (or quartered if large) lengthwise; 1 large red onion, sliced into rounds; 24 inches pita bread; kosher salt, freshly ground pepper; 3/4 cup fresh lemon juice; 1 tablespoon honey; 1 teaspoon finely grated lemon zest; 2 lbs small mixed heirloom tomatoes, halved, or cut into wedges if large; 8 ounces Greek feta cheese, broken into large pieces; 2 large Persian cucumbers, thinly sliced; 1/2 cup pitted kalamata olive; 1/2 cup torn basil leaves; 1/4 cup dill sprigs; vegetable oil (for brushing)

Servings: persons

3 tablespoons za'atar spice mix
4 garlic cloves, finely grated
1 1/4 cups extra virgin olive oil
2 lbs mixed eggplants, such as Italian, Japanese, Graffiti and or or Fairy Tale, halved (or quartered if large) lengthwise
1 large red onion, sliced into rounds
24 inches pita bread
kosher salt, freshly ground pepper
3/4 cup fresh lemon juice
1 tablespoon honey
1 teaspoon finely grated lemon zest
2 lbs small mixed heirloom tomatoes, halved, or cut into wedges if large
8 ounces Greek feta cheese, broken into large pieces
2 large Persian cucumbers, thinly sliced
1/2 cup pitted kalamata olive
1/2 cup torn basil leaves
1/4 cup dill sprigs
vegetable oil (for brushing)

1
Whisk za'atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za'atar oil. Season with salt and pepper; reserve remaining oil for dressing.
2
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
3
Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
4
Whisk lemon juice, honey, zest, 2 teaspoons salt, 1/2 teaspoon pepper and remaining za'atar oil until completely combined.
5
Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.

1187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons za'atar spice mix, 4 garlic cloves, finely grated, 1 1/4 cups extra virgin olive oil, 2 lbs mixed eggplants, such as Italian, Japanese, Graffiti and or or Fairy Tale, halved (or quartered if large) lengthwise, and more.

Yes, Grilled Fattoush With Za’Atar Eggplant falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Fattoush With Za’Atar Eggplant

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