The perfect side to any meal!

Directions

1. Sprinkle eggplant with salt on a paper towel. Let eggplant sweat for a while and then pat eggplant dry, making sure to wipe off all the salt.

2. Preheat oven to 400 degrees Fahrenheit.

3. Mix together oil, cumin, za’atar, garlic, salt, and pepper. Coat eggplant.

4. Spread on baking sheet. Bake for 20 minutes, flip and bake for an additional five to 10 minutes, until nicely browned.

5. Serve topped with tahini, silan, fresh mint and sesame seeds.

Recipe tags

Eggplant Erin Grunstein Erin.eats.mtl Fries Kosher keto Roasted vegetables Tahini Techina

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Sara

3 years ago

Amazing I searched for an eggplant/chatzilim dish to accompany my falafel. Lo and behold, this recipe was just posted that day!!
So delicious even though I didn’t have Zaatar. (Silan refused to come out of the bottle, so I skipped that too.)
I also used dried minced garlic instead of fresh.

Fantastic! Really added Israeli flavor to our falafel supper!