Za’atar With Roasted Eggplant and Artichoke Hearts
Za’atar with roasted eggplant and artichoke hearts is a vegan-friendly adaptation of our popular Za’atar chicken recipe. Roasted eggplant, leek, red onion, and artichoke hearts are seasoned with lots of healthy olive oil and a sauce made with the Middle Eastern spice mix, Za’atar. Once baked the flavors infuse with the roasted veg creating a vibrant colored dish that’s loaded with rich nutty, smoky flavor and the soft smokies of the roasted eggplant. Made in a little over an hour, this recipe is healthy, loaded with nutrient-rich veg, and doesn’t skimp on flavor! Serves 4-6 people.
Equipment
- Large pan or skillet
- Sharp knife
- Large oven-safe dish (around 12-inches/30cm)
- Garlic crusher
- Small mixing bowl (for the dressing)
- Kitchen towel
Ingredients
Ingredients (serves 4-6)
- 3 eggplants halved and scored
- 1 large leek sliced fine
- 1 red onion halved and sliced fine
- 6 cloves of garlic chopped fine or crushed
- 14 oz. 400g tin of artichoke hearts (whole or quartered)
- 1/2 cup pitted black olives we used Greek Kalamata olives
- 2 tablespoons of extra virgin olive oil
- 1 lemon cut in wedges (for garnish)
- 1-2 tablespoons of sesame seeds optional for garnish
- Salt and pepper to taste
Za’atar dressing:
- ½ cup olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 3 tablespoons za’atar
- 1 teaspoon ras el hanut optional
- 3 cloves of garlic minced
- Juice from 1 lemon
- 1 tablespoon date syrup or sub with honey
- ½ teaspoon white pepper
- ¼ teaspoon salt or to taste
Instructions
Step 1 - Prepare eggplants
- First, gently wash and pat dry your eggplant with some kitchen towel.3 eggplants
- Cut eggplants in half lengthways then score the flesh side. Place the eggplant halves flesh side up into a large casserole dish or oven-safe pan.
- Drizzle with oil and season with salt to taste and set aside for at least 20 minutes.½ cup olive oil, ¼ teaspoon salt
Step 2 - Prepare Za’atar Dressing
- Add all the dressing ingredients into a mortar and pestle or small mixing bowl.Salt and pepper, 1 teaspoon turmeric, 1 teaspoon cumin, 3 tablespoons za’atar, 1 teaspoon ras el hanut, 3 cloves of garlic, Juice from 1 lemon, 1 tablespoon date syrup, ½ teaspoon white pepper, 2 tablespoons of extra virgin olive oil
- Mix well until all ingredients are combined.
Step 3 - Put Everything Together
- Add the sliced red onion and leek on top of the eggplant, and add the artichoke hearts around the dish.1 large leek, 1 red onion, 14 oz. 400g tin of artichoke hearts (whole or quartered)
- Sprinkle the crushed garlic and olives around the dish then drizzle the dressing over everything.6 cloves of garlic, 1/2 cup pitted black olives
Step 4 - Bake
- Bake in the oven on the middle shelf at 400°F/200°C for 45 minutes.
- Remove and bake on the top shelf for an additional 10 minutes to give the dish some color.
Step 5 - Serve
- Serve with plenty of fresh bread, white rice, or your choice of grain, and garnish with a few wedges of lemon and seeds.1 lemon, 1-2 tablespoons of sesame seeds