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 flavors and the soft texture 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.
Table of contents:
How to Make Za’atar with Roasted Eggplant and Artichoke Hearts
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)
Equipment needed
- Large pan or skillet
- Sharp knife
- Large oven-safe dish (around 12-inches/30cm)
- Garlic crusher
- Small mixing bowl (for the dressing)
- Kitchen towel
Instructions
Step 1 – Prepare eggplants
- First, gently wash and pat dry your eggplant with a kitchen towel.
- 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.
Step 2 – Prepare Za’atar Dressing
- Add all the dressing ingredients into a mortar and pestle or small mixing bowl.
- Mix well until all ingredients are combined.
Step 3 – Put Everything Together
- Add the sliced red onion on top of the eggplant, and add the artichoke hearts around the dish.
- Scatter the leek slices around the dish.
- Sprinkle the crushed garlic and olives around the dish then drizzle the dressing over everything.
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, rice or your choice of grain, or roast potatoes, and garnish with a few wedges of lemon and seeds.
What is Za’Atar?
Za’atar is a popular Middle Eastern spice blend that originates from the Levantine region, which includes countries such as Lebanon and it’s now widely used in other Eastern Mediterranean cuisines like Turkish. It is both the name of the spice blend and the herb that’s a primary ingredient in the blend — wild thyme.
The traditional ingredients in za’atar spice blend vary depending on where it’s made, but it generally includes:
- Dried Wild Thyme: This is often the main ingredient and contributes to the herbaceous and earthy flavor of the blend.
- Sesame Seeds: Toasted sesame seeds add a nutty flavor and slight crunch.
- Sumac: Sumac is a deep red, tangy spice that gives za’atar its distinct sour and tart flavor.
- Salt: Salt enhances the overall flavor and balances the other elements.
- Other Herbs: Some variations of za’atar might include additional herbs like oregano, marjoram, or savory.
What Eggplant to Use
Large eggplants work well for this recipe as they have plenty of time to roast in the oven. We used the more common eggplant found in supermarkets, the Globe/American eggplant. They are usually quite large and have a deep black/purple skin that is very shiny.
Other eggplant varieties such as the Striped Sicilian eggplant, also known as the Zebra eggplant, or even the smaller Indian or Italian eggplants also work well for this recipe, simply adjust the cooking time to suit (approximately 10 minutes less in the oven).
Preparing eggplant
- First, gently wash and pat dry your eggplant with a kitchen towel.
- With a sharp large kitchen knife, cut them lengthways.
- Once halved, score the eggplant flesh with a criss-cross pattern and season with some salt (this helps draw out some of the moisture before baking).
- Set aside for 20 minutes.
FAQs
How long does this Za’atar with roasted eggplant recipe take to make?
- Prep time: 5 minutes
- Salt eggplant: 20 minutes
- Cook time: 55 minutes
- Total time: 1 hour, 20 minutes
Is this recipe suitable for Vegans?
Yes, all ingredients used in this recipe are plant-based as long as you don’t substitute the date syrup with honey in the dressing.
What are the best eggplants to use?
This recipe is pretty versatile allowing any type of eggplant to be used (we used the classic globe/American eggplant). If you’re using a smaller variety of eggplant, be sure to adjust the cooking time to suit (approximately 10 minutes less in the oven).
Can I use fresh artichoke hearts for this recipe?
Absolutely. fresh artichokes are loaded with healthy nutrients, however, they do take a little more time to prepare.
| Nutrition Facts | |
| Serving size: 200g | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 295 |
| % Daily Value* | |
| Total Fat 15.6g | 20% |
| Saturated Fat 2.1g | 11% |
| Cholesterol 0mg | 0% |
| Sodium 345mg | 15% |
| Total Carbohydrate 38.8g | 14% |
| Dietary Fiber 19.3g | 69% |
| Total Sugars 12.1g | |
| Protein 8.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 89mg | 7% |
| Iron 3mg | 14% |
| Potassium 1269mg | 27% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Za’atar With Roasted Eggplant and Artichoke Hearts
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
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