Grilled Fattoush with Za'atar Eggplant

Name: Grilled Fattoush with Za'atar Eggplant
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 3 tbsp za'atar spice mix; 4 garlic cloves; 1.25 cup extra virgin olive oil; 2 lb mixed eggplants; 1 large red onion; 24 inches pita bread; kosher salt; 0.75 cup fresh lemon juice; 1 tbsp honey; 1 tsp finely grated lemon zest; 2 lb small mixed heirloom tomatoes; 8 oz Greek feta cheese; 2 large Persian cucumbers; 0.5 cup pitted kalamata olive; 0.5 cup torn basil leaves; 0.25 cup dill sprigs; vegetable oil

Aubergine, pita bread and honey grilled and spiced with za'atar for a Lebanese salad. Finish with basil leaves and dill sprigs.

45 min · Serves 8 · Medium

Method

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Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: medium

1
Whisk za’atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za’atar oil. Season with salt and pepper; reserve remaining oil for dressing.
2
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
3
Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
4
Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za’atar oil until completely combined.
5
Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.