Grilled Eggplant Stacks with Za'atar
Grilled eggplant is a blank canvas for flavor, and in this recipe, it's painted with a vibrant mix of za'atar, herbs, and a touch of spice. The result is a stack of smoky, savory eggplant slices that are perfect for a light lunch or summery appetizer. Za'atar is a Middle Eastern spice blend that typically includes thyme, oregano, marjoram, and sumac. It has a slightly earthy, citrusy flavor that pairs well with the smokiness of the grilled eggplant. Topped with a medley of fresh herbs, including parsley, red onion, and mint, these grilled eggplant stacks are a refreshing and flavorful way to enjoy this versatile vegetable.
Eggplant is one of those vegetables that can be a bit polarizing. Some people love it, while others find it bland or bitter. But when grilled properly, eggplant transforms into a smoky, savory delight. This recipe for grilled eggplant stacks with za'atar was inspired by a trip to the Middle East, where I had the pleasure of tasting this delicious dish. The combination of smoky eggplant, tangy za'atar, and fresh herbs was simply irresistible. When I returned home, I set out to recreate this dish in my own kitchen. After a few attempts, I finally came up with a recipe that I think is even better than the original. My version uses a combination of grilling and roasting to achieve the perfect balance of smokiness and tenderness. The key to this recipe is to use high-quality ingredients. The eggplant should be firm and ripe, and the za'atar should be fresh and flavorful. I also recommend using fresh herbs, as they will add a bright, herbaceous flavor to the dish. Once you have your ingredients, the recipe is very simple to make. Simply grill the eggplant slices until they are tender and slightly charred. Then, brush them with olive oil and season them with za'atar, salt, and pepper. Finally, stack the eggplant slices on a plate and top them with fresh herbs. Serve the grilled eggplant stacks immediately, while they are still warm and flavorful. They can be enjoyed as a light lunch or summery appetizer.
Grilled Eggplant Stacks with Za'atar Grilled Eggplant Stacks with Za'atar Grilled Eggplant Stacks with Za'atar Grilled Eggplant Stacks with Za'atar
Prep time: 30 | Cook time: 15 | Serves: 4
Ingredients
  • 2 large eggplants, sliced into 1/2-inch-thick rounds
  • 1/4 cup olive oil
  • 2 tablespoons za'atar seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh mint
Instructions
  1. Preheat your grill to medium-high heat.
  2. Brush the eggplant slices with olive oil and season with za'atar, salt, and pepper.
  3. Grill the eggplant slices for 5-7 minutes per side, or until they are tender and slightly charred.
  4. Remove the eggplant from the grill and let it cool slightly.
  5. To assemble the stacks, place a layer of eggplant on a plate, top with parsley, red onion, and mint.
  6. Repeat layers until all of the ingredients have been used.
  7. Drizzle with olive oil and serve immediately.
Why It Works
  • Grilling the eggplant slices over medium-high heat gives them a smoky flavor and a slightly charred exterior.
  • Brushing the eggplant slices with olive oil before grilling helps to prevent them from sticking to the grill.
  • Seasoning the eggplant slices with za'atar, salt, and pepper enhances their flavor.
  • Stacking the eggplant slices with fresh herbs adds a refreshing and flavorful touch.
  • Drizzling the eggplant stacks with olive oil before serving adds a touch of richness.