Charred Eggplant with Za’atar and Yogurt Mustard Tahini
Recipe by Eyeswoon
Serves: 4-6
Ingredients
For the yogurt tahini sauce:
- ¾ cup plain full-fat Greek yogurt
- ½ cup tahini
- 1 clove garlic, minced
- 3 tbsp fresh lemon juice
- 2 tbsp Maille Traditional Dijon Originale Mustard
- 1 tsp honey
- 2 tbsp extra-virgin olive oil Kosher salt
For the eggplant:
- 3 Italian eggplants, quartered length wise
- ⅓ cup extra-virgin olive oil
- 1 tbsp za’atar, plus more for sprinkling
- Salt and freshly cracked pepper
- 1 lemon, zested and juiced
- Yogurt - mustard tahini sauce, for drizzling and serving
- 1 handful torn fresh herbs such as parsley, mint, and dill for serving
Preparation
For the yogurt tahini sauce:
- In a medium bowl, whisk together ⅓ cup water, the yogurt, tahini, garlic, lemon juice, mustard, honey and oil until soothed.
- Add extra water or lemon juice to make thinner for drizzling
For the eggplant:
- Preheat the grill over medium-high heat to about 400F
- Drizzle the oil evenly over the eggplant and toss to coat
- Sprinkle it with za’atar and season with salt and pepper. Rub the seasonings into the eggplant, being careful to coat the pieces evenly.
- Grill the eggplant on each cut side for 5-7 minutes. Turn it skin side down and grill for 2 minutes more, or until the eggplant has nice grill marks and is tender throughout.
- Transfer the eggplant to a platter and drizzle it with the lemon juice, zest and some of the tahini sauce.
- Scatter with the fresh herbs and sprinkle with sumac and more za’atar
- Serve warm flatbread and extra tahini sauce on the side to use as a dip for raw veggies and flatbread.