Roasted Eggplant Recipe
Roasted Eggplant with Zaatar- a blend of middle eastern spices - served over rice or whole grains, with fresh veggies and yogurt, tahini sauce and/or tzatziki and a sprinkling of fresh parsley.
How to Make the Best Roasted Eggplant
This roasted eggplant with zaatar is a celebration of Middle Eastern flavors that transforms a humble vegetable into something truly spectacular. The crosshatch cutting technique allows the aromatic zaatar spice blend to penetrate deep into the flesh, creating tender, melt-in-your-mouth eggplant that’s bursting with flavor.
What makes this dish so satisfying is the combination of textures and temperatures. The warm, silky roasted eggplant pairs beautifully with cool, crisp vegetables and creamy tahini sauce. Served over a bed of fluffy rice or hearty grains like freekeh or farro, it’s a complete meal that’s both nourishing and deeply flavorful.
This recipe is perfect for meal prep or weeknight dinners—the eggplant roasts hands-off in the oven while you prepare the accompaniments. Feel free to customize with your favorite toppings like kalamata olives, crumbled feta, or a sprinkle of aleppo chili flakes for a little heat.
Roasted Eggplant
Roasted Eggplant with Zaatar- a blend of middle eastern spices - served over rice or whole grains, with fresh veggies and yogurt, tahini sauce and/or tzatziki and a sprinkling of fresh parsley.
Ingredients
Roasted Eggplant
For Serving
Instructions
Roast the Eggplant
- Preheat oven to 400°F.
- Slice eggplant in half, then slice deeply at a diagonal at one-inch intervals (crosshatching), careful not to cut through skin.
- Season each side with ⅛ teaspoon kosher salt, sprinkling it into the slices if possible. Mix oil, spices, and garlic together in a bowl to make a paste. Brush or spoon the entire contents over the eggplant.
- Place on a sheet pan in the oven and bake for 45-60 minutes, rotating halfway through. After an hour, pierce with a fork and if they are very tender and juicy, they are done. Bigger eggplants may take longer, smaller ones will take less time, so check.
Prepare and Serve
- While the eggplant bakes, cook the rice, prepare the tahini yogurt sauce, and chop the vegetables.
- When the eggplant is done, assemble the plates, topping the warm rice or grain with the roasted eggplant, then surround with fresh veggies and drizzle with tahini sauce, yogurt or tzatziki. Add olives or cheese if you wish. Sprinkle with fresh Italian parsley.
Notes
- You can make your own zaatar spice mix or use store-bought.
- Bigger eggplants may take longer to roast, smaller ones will take less time.
- This dish is naturally vegan and gluten-free when served with appropriate grains.
