Grilled Zaatar Spiced Eggplant

There is nothing better than grilled eggplant.  I recommend globe eggplants for this dish, but if you choose Japanese eggplants, you will need to increase their number and adjust for a shorter cooking time to complete this recipe. This Grilled Zaatar Spiced Eggplant is perfect as an appetizer or part of the main course.  Serve with pita or rice for a meatless meal, or serve alongside chicken or lamb kebabs for the meat lovers in the crowd.

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Grilled Zaatar Spiced Eggplant

Prep Time10 mins

Cook Time10 mins

Seasoning Time30 mins

Total Time50 mins

Course: Side Dish

Keyword: Grilled Eggplant, Vegetarian Grilling

Servings: 4 People

Author: Derrick Riches

Ingredients

• 2 medium eggplants cut in half lengthwise
• 1/4 cup olive oil
• kosher or coarse sea salt
• 1 cup whole milk yogurt (opt for creamy over tart)
• 6-8 fresh mint leaves chopped
• Toasted sesame seeds

For zaatar spice:

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon pepper flakes

Instructions

• Place each eggplant half onto a large baking sheet, skin side up. Sprinkle the exposed flesh with salt and let stand for 30-35 minutes. This process will extract the bitter flavors.
• I recommend a charcoal grill for this dish, but it’s okay to use what you have on hand. The recommended temperature is around 375 degrees F.
• Blot flesh portions dry with clean paper towels. Combine thyme, oregano, cumin, coriander, black pepper, and pepper flakes together in a small bowl. Brush eggplant with olive oil and sprinkle seasoning onto the flesh portion.
• Place onto grill cut side down and cook for 5 minutes. Gently turn and cook for an additional 5-6 minutes or until eggplant flesh is tender (scoopable, but not completely gooey), and skins have a bit of char to them.
• Remove from heat and place onto a large clean platter. Sprinkle with a little more olive oil. Finish the dish off with toasted sesame seeds, a heaping spoonful or two of yogurt on each half, and chopped mint. Serve immediately.

Notes

Attribution: Image by shokotov from Pixabay