Roasted Eggplant Recipe
Za’ tar, cachat, roasted garlic, sundried tomatoes
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a criss-cross pattern. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture.
- 2
Roast the Garlic
Wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Place in the oven and roast for about 20 minutes until soft and fragrant.
- 3
Prepare the Sundried Tomatoes
If using dried sundried tomatoes, rehydrate them in warm water for 15 minutes, then chop them coarsely.
- 4
Season and Roast the Eggplant
Rinse the eggplants to remove excess salt and pat dry. Brush the cut sides with olive oil and sprinkle with za’atar, black pepper, and additional salt to taste. Place them cut-side down on a baking sheet lined with parchment paper.
- 5
Bake
Roast the eggplants in the preheated oven for about 25-30 minutes until they are tender and golden brown.
- 6
Combine and Serve
Once roasted, let eggplants cool slightly. Squeeze the roasted garlic out of their skins and mix with the cacik and chopped sundried tomatoes. Serve this mixture over the warm roasted eggplants.