Yields: 6 servings
Roasted Eggplant
3 medium Italian eggplants (approximately 2¼ pounds), tops removed
10 tablespoons extra-virgin olive oil, divided
kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons za’atar, divided
Adjust an oven rack to the middle position, then preheat the oven to 425ºF.
Slice each eggplant in half lengthwise. With the skin side resting on a cutting board, score the flesh into a 1–inch crosshatch pattern. Score the flesh as deep as possible while trying not to cut through the skin. Open the eggplant, spreading and bending the eggplant so it lays as flat as possible, flesh side up. To accommodate this, you can make small cuts around the circumference of the eggplant to release any tension in the eggplant.
Lay eggplant halves scored side up on a parchment-lined sheet tray.
Brush olive oil (1 tablespoon + 1 teaspoon per eggplant half) evenly over flesh. Sprinkle each half with a little salt and pepper and evenly sprinkle over 1/2 teaspoon of za’atar per eggplant half.
Transfer to oven and bake for 25 to 30 minutes, rotating the tray after 15 minutes, until eggplant is soft and cooked through.
Remove from oven, evenly drizzle with the remaining 2 tablespoons olive oil and evenly sprinkle over the remaining 1 tablespoon za’atar. Lightly press (with a fork) the center of each steak to create a nice bed for the salad.
Serve on plates, scored side up and top each eggplant half with a serving of the salad.
Chickpea, Tomato and Feta Salad
1 large shallot, peeled and diced small
1 teaspoon red wine vinegar
2 tablespoons freshly squeezed lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 small Persian cucumbers (½ lb), halved lengthwise and diced on an angle into ½-inch slices
1 (15-ounce) can chickpeas drained and rinsed
25 cherry tomatoes, halved or quartered, depending on size (1/2 pound)
3 ounces Feta cheese, crumbled
¼ cup packed roughly chopped fresh parsley
¼ cup packed roughly chopped fresh mint
Add the shallot, red wine vinegar, lemon juice, salt and pepper to a medium bowl. Whisk to combine. Let sit for 5 minutes to mellow the shallot. Add the olive oil and whisk again to combine.
Add the remaining ingredients to the bowl. Gently fold to combine just before serving.
Season to taste with salt, pepper and/or additional lemon juice.