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Roasted Eggplant With Za’atar And Sumac

2

  • Prep Time20 min
  • Total Time45 min
  • 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 horsesatelier.com)

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

Ingredients

  • 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

Instructions

  • 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.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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