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Zaatar Roasted Eggplant

By
Photo courtesy of Jason Kierce

This recipe comes from guest chef, Jason Kierce. Jason is the Director of Dining Services at the Hillel Foundation at the University of Wisconsin. He is also the executive chef of Adamah Neighborhood Table.

Ingredients

  • ¼ Cup Store Bought or House made Zaatar
  • 2 Globe or American Eggplants
  • 3 oz Good Olive Oil
  • Salt for Sweating

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Directions

1. Sweat the Eggplant:

  • We dice up the eggplant to a ½ inch cut. However, you can decide to slice it for a round
  • shape. I like to keep the skin on for color and texture but this is a preference.
  • Once diced up, spread the sliced or diced up eggplant on a sheet tray (preferably in wire rack or you can use a colander with a bowl underneath). Lightly sprinkle salt on the flesh and place in the fridge for at least a few hours, preferably overnight (uncovered).
  • Be sure not to over salt. Just sprinkle a little over eggplant. Do not fully cover. We don’t want to CURE it.
  • In a few hours or the next day there will be sweat coming from the eggplant or in a pool of liquid if you used a colander with a bowl underneath it.
  • Rinse off the excess salt and liquid from the eggplant.
  • We now are ready to cook the eggplant.

2. In a large bowl toss together Olive Oil, Eggplant, and Zaatar and fully coat all of the eggplant. Then place on baking tray on single layer – do not allow overlapping.

3. Bake at 500 for approximately 5‐8 minutes to get a char on the outside.

4. Once some char is visible on the eggplant give the eggplant once final stir and place back in the oven at 325 degree for about 20‐30 minutes or until the eggplant is done to your perfection. The longer you cook it the softer it will get.

5. Once cooked to your desired doneness pull out of oven and allow time to cool.

6. Salt to your preference, but remember you already salted it to sweat it so it may already have enough salt.

7. Eat warmed up in a Pita or eat it as a cold salad.

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