Roasted Eggplant With Za’atar And Sumac


  • Prep Time20 mins
  • Total Time45 mins
  • Makes4 to 6 servings
Roasted Eggplant With Za’atar And Sumac

(Recipes by: Diala Canelo; produced by: Chantal Braganza and Sun Ngo; Photography by Carmen Cheung; food styling by Sage Dakota; prop styling by Christine Hanlon; hair and makeup by Wendy Rorong; clothing courtesy of

Eggplant on tacos? You bet! Crispy and spiced with za’atar, this is a topping both vegetarians and meat lovers alike will adore.


  • 4 Chinese eggplants, cut in 2-in. cubes

  • 1 tsp salt, divided

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp ground za’atar spice blend

  • 1 tsp ground sumac

  • 1/2 tsp pepper


  • Preheat oven to 375°F. Line a large baking sheet with parchment.

  • Place eggplant in a colander set over a large bowl in the sink. Sprinkle with 1⁄2 tsp salt. Let stand for 10 min. Rinse eggplant; pat dry with paper towels.

  • Arrange eggplant on baking sheet; drizzle with oil, za’atar, sumac, pepper and remaining salt. Roast, stirring halfway through, until golden and crispy, about 12 min. Broil during last 1 min. Set aside and keep warm.

This recipe is part of a homemade taco bar menu developed for Chatelaine by Diala Canelo. Get all the recipes for our complete taco feast.