Roasted Eggplant With Za’atar And Sumac
2
- Prep Time20 min
- Total Time45 min
- Makes4 to 6 servings
(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 taco feast.
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