This Middle Eastern roasted eggplant is baked until tender with za’atar, then served over rice with a creamy tahini yogurt sauce, tomatoes, herbs, and Greek olives. Vegan, gluten-free, video.
If you are irritated by every rub, how will your mirror be polished? ~ Rumi~
This eggplant recipe is one of my favorite healthy meals! The secret to the best roasted eggplant is to crosshatch it. Crosshatching the eggplant renders it beautifully tender, allowing the marinade’s flavor to penetrate. Za’atar gives this baked eggplant a beautiful Middle Eastern flavor that pairs well with our tahini yogurt sauce. Serve as a veggie side dish or turn it into a vegetarian meal.
Exceptional flavor and very healthy ingredients. I just made this for a group dinner and it was a huge hit. Everyone asked for the recipe. Yum!
Why you’ll love this Roasted Eggplant recipe!
Bursting with Middle Eastern flavor! Za’atar pairs beautifully with eggplant. If unfamiliar, za’atar is a blend of Middle Eastern spices that can be made at home or found at the store.
Only 15 minutes of prep time. Then the oven transforms the eggplant into pure lusciousness!
Turn it into a meal. Serve the baked eggplant over rice with seasonal veggies like tomatoes, cucumber or radishes, and tahini yogurt sauce.
Roasted Eggplant Recipe Ingredients
- Globe eggplants: Or substitute smaller eggplants for faster cooking time.
- Extra virgin olive oil: To add richness to the dish.
- Za’atar spice: Make your own homemade za’atar or use store-bought.
- Fat garlic clove: For pungent flavor.
- Salt, black pepper, and Aleppo chili flakes: For seasoning!
How to Make Zaatar Roasted Eggplant
1. Prep. Preheat oven to 400°F. Slice each eggplant in half. Then score in a crosshatch pattern by slicing at a diagonal into one-inch cubes. Be careful not to pierce the skin!
2. Season. Sprinkle all sides of the eggplant with kosher or sea salt, letting it fall into the slices too. Mix the oil, spices, and garlic in a small bowl to create a paste. Brush or spoon over each entire eggplant.
3. Roast. Arrange the eggplant on a baking sheet and roast for 45-60 minutes, rotating halfway through. After an hour, pierce with a fork to check for tenderness. They should be juicy and golden brown when done! Larger eggplants will take longer, and smaller ones will require less time.
4. While the eggplant bakes, prep the serving components. Cook the rice, mix your sauce, and chop the vegetables (like radishes, cucumbers, or tomatoes).
5. Serve. Once the eggplant is done, serve each piece over a bowl of warm rice or other whole grain. Surround it with fresh veggies and drizzle with tahini yogurt sauce, regular tahini sauce, or tzatziki. Add olives, cheese (like feta, goat cheese, or halloumi), Aleppo chili flakes, and fresh Italian parsley.
Chef’s Tips
- Prep the eggplant for best results. In this recipe, I skip salting the eggplant flesh and draining the liquid in a colander, which saves prep time, but feel free to do so if you prefer. This step can help reduce bitterness and prevent the eggplant from becoming soggy.
- Choosing the right eggplant. We use globe eggplant here, but feel free to use smaller eggplant or Japanese eggplant, which will cook faster and perhaps not need such dramatic crosshatching.
- If using a smaller eggplant, you’ll want to check on it after 30 minutes of roasting. Cook until very fork-tender.
- Make your own homemade za’atar. Making homemade za’atar is easy! Or, try this Seattle brand by Villa Jerada – our favorite! Or simply use a substitution of 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp sumac (or 1 tsp lemon zest or minced preserved lemon), 1/2 tsp dried oregano or thyme, 1/2 tsp sesame seeds, and a pinch of salt.
- You can eat the eggplant skin! Don’t shy away from it – it’s completely edible and should be lightly charred, offering a nice crunch in contrast to the creamy interior.
Serving Suggestions
Create a Middle Eastern feast! Serve Za’atar Roasted Eggplant with cooked rice or grains on a serving plate with chopped veggies, Greek olives, herbs, cheese, and a sauce. Add a side of slaw, flatbread, and protein! Or serve with a side of hummus dip!
- Cooked rice or grains: Basmati rice, freekeh, farro, or quinoa. Or scoop out the vegetable flesh and serve it tossed with pasta, basil, and lemon juice!
- Chopped veggies: Tomatoes, cucumber, minced onion, or radish.
- Olives: Kalamata olives or Castelvetrano olives.
- Fresh herbs: Italian parsley, dill, or mint.
- Sauce: Tahini sauce, tahini yogurt sauce, or tzatziki sauce.
- Cheese: Feta, goat cheese, or halloumi.
- Chili flakes: Aleppo chili flakes or red pepper flakes.
Storing Roasted Eggplant
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat in a 350°F oven or microwave.
More Favorite eggplant recipes
Watch how to make Roasted Eggplant
After you try this Zaatar Eggplant recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Roasted Eggplant with Za’atar
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: Main – Vegan and Gluten free
- Method: roasted
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This Middle Eastern eggplant is so flavorful! Roasted with za’atar spice, served over rice or whole grains, with fresh veggies and yogurt, tahini sauce, and/or tzatziki, and a sprinkling of fresh parsley.
Ingredients
- 2 globe eggplant ( about 2–2 1/4 lbs)
- 3 tablespoons olive oil
- 2 tablespoon zataar spice mix- or see notes (or use store-bought zaatar!)
- 1/2 teaspoon salt and pepper, more to taste
- 2 fat garlic clove, finely minced or grated.
Serve with:
- 3–4 cups cooked rice or grains ( freekeh, farro, quinoa)
- 2 cups fresh chopped veggies- tomatos or cucumbers (or both)
- Sauce: tahini sauce, tahini yogurt or tzatziki
- Garnish: Italian parsley, kalamata olives, aleppo chili flakes, feta or goat cheese crumbles
Instructions
- Preheat oven to 400°F
- Eggplant Prep. Slice Eggplant in half, then slice deeply at a diagonal at one-inch intervals -“crosshatching”( see photos above), careful not to cut through skin.
- Season. 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.
- Bake. 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.
- Prep sides. While the eggplant bakes, cook the rice, prepare the tahini yogurt sauce, and chop the vegetables.
- Assemble. 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. Enjoy!
Notes
If you don’t have Zaatar– use a substitution of: ½ teaspoon cumin, ½ teaspoon coriander, 1 teaspoon sumac (and if you don’t have sumac, sub 1 teaspoon lemon zest -or finely chopped preserved lemon), ½ teaspoon dried oregano or thyme , ½ teaspoon sesame seeds and a pinch salt.
Eggplant: If using smaller eggplant, cross-hatching may not be necessary, and roasting time will shorten significantly – check after 30 minutes, and cook until very fork-tender. If using extra large globe eggplant, cooking time may increase.
This brand of store-bought Zaatar is my favorite.
Nutrition
- Serving Size: Includes: ½ eggplant w/ 1 cup cooked rice, 1 cup tomatoes and 1 tablespoon plain whole fat yogurt
- Calories: 344
- Sugar: 11.8 g
- Sodium: 375.7 mg
- Fat: 16.1 g
- Saturated Fat: 5.1 g
- Carbohydrates: 41 g
- Fiber: 2.4 g
- Protein: 9.5 g
- Cholesterol: 22.1 mg
Love recipe, eggplant skin got a bit crispy and eggplant well cooked. Zataar is a favorite. Sprinkled a bit of reduced fat feta had on hand–and a dap of roasted red pepper hummus–but it actually was good without any topping at all too. Will make again while eggplants are so nice. Thank you.
Perfect Frances!
first time making eggplant. this was wonderful! so flavorful and easy. cant wait to make something w eggplant again.
Glad you enjoyed this!
As usual, your recipe was fantastic! This is now my favorite way to make eggplant.
I served the eggplant over a combination of brown rice and quinoa. I smothered it in tahini sauce (using your recipe) with bits of Caselvetrano olive and dollops of goat cheese.
What a feast!
Sounds amazing Mona!
So good. The eggplant is soft and mild under the delicious tahini dressing. We served it over cous cous mixed with sautéed mushrooms and spinach and a side of halved heirloom cherry tomatoes drizzled with lemon. Great meatless meal!
Perfect Laura!
The eggplant in this recipe turns out so buttery and flavorful. Zaatar is one of my go to spices and with the eggplant, it is delicious.
Thanks and so happy you enjoy it!
Fabulous!! Terrific technique to tenderize the eggplant. Watch your roast though – ours was done in as little as 40 minutes. Loved it with the sautéed greens recipe & quinoa.
Love, love, love this recipe! Thank you so much for giving us a good excuse to forego meat for a night! This was delicious and full of flavor! I followed the recipe except that I chipped up four cloves of garlic and added them to the oil/spice rub – fantastic! If you are a big fan of garlic I highly recommend! The eggplant ended up only needing 45 min but it was easy to tell. I have never in my life had creamier, more flavorful eggplant and my fiancé and I will be adding this to our regular rotation!
I ended up pairing this with orzo, carrots & peppers sautéed with Zataar and oil, and a cucumber tomato & mint salad. We topped everything with lemon juice and a dash of olive oil. So delicious!!
Great to hear!
Oh my goodness, this recipe is HEAVEN! I followed it to the letter and my eggplant came out perfectly. It was actually crispy on top and melting beneath. The flavours and textures were wonderful. I make my own zaatar, I love it with an extra dose of oregano. I served it with quinoa, cucumber and tomatoes with fresh goat’s cheese crumbled over, and an extra drizzle of olive oil. Can’t wait to make this again! Thank you for such wonderful recipes.
How can this be reheated? I made last night for tonight…and only thought of the reheating afterward
You could either microwave or reheat covered in a 350F oven. 🙂
What a wonderful recipe, Sylvia. Thank you! The eggplant was so creamy and delicious!! I served it over quinoa mixed with lightly sauteed spinach and mushrooms; and radishes and hard-boiled egg on the side. I chose the veggies by what was in the fridge that needed to be used, and it was a winner 🙂
Awesome Deb, glad you enjoyed this! 🙌
Very good. My husband loved it. I t was my first time cooking with Zaatar.
Great to hear!
Looks so good! When you say rotate do you mean flip it so it cooks on both sides?
Rotate the pan in the oven, if need be for more even cooking. Do not flip. 🙂
Fantastic recipe. I may try a little garlic next time for an extra kick. Zataar is my new favorite spice blend.
Awesome Keith! Glad you like it!
Wow, delicious! Turned out so well, my eggplant cooked for about 45 mins, so cook time definitely depends on the size.
The eggplant was terrific. I served it with green tahini sauce, but I think next time I’ll just opt for zhoug mixed with hummus. Lucky for me, no one else in my family will touch eggplant so it’s all mine!
I also made your za’atar roasted cauliflower tonight. That I had to share….
Thank you for sharing these recipes.
Haha! Love it! Thanks for sharing Michelle, very appreciated!
OMG this was Devine. Got it in the oven in no time flat. My eggplant was medium size and seemed done at 45 mins. I forgot to get tzaki sauce but sprinkled on crumbled feta and put it back in the oven for a few minutes. Wonderful creamy texture. YUM!
Sounds perfect, thanks for sharing!
Followed the recipe exactly as written with three baby eggplant. Roasted for about an hour and fifteen minutes and these were AMAZING!!! Thanks so much for sharing this keeper-recipe.
I’m so glad you liked it!
This was the best eggplant stand-on-it’s-own recipe I’ve tried. Your website by the way has been a lifesaver for me with my dietary issues. Let me just say, I don’t think I can go back to lemon juice in a bottle ever! All of your recipes are phenomenal.
Definitely a new staple meal for me. I ditched the grain and went for a salad instead and used coconut yoghurt and it’s so freaking delicious.
Thanks for the recipe! I made this last night, except I substituted zucchini halves for the eggplant. Everything else in the directions I followed, and my grain of choice was couscous. The result was a solidly good meal, but not a next level great one. I think it might be better with the eggplant, as that vegetable tends to soak up flavors a bit more. I will try it with the eggplant and see if it elevates the meal. I also wonder if tzatiki with some tabouli added on top of the eggplant post baking would do the trick. I used the lemon tahini dressing this round (also good!). Oh, and don’t skip on the olives, I found them to be key!
I love the idea of adding tabouli and Tzatziki!!! Brilliant
This looks lovely. I’ve been looking for more recipes for my middle eastern spices, and I have an eggplant in the fridge. Thanks!
Yummy!
The pictures look amazing and love the texture of the final dish. Looks more like chocolate fudge than roasted eggplant. 🙂 I usually grill my eggplant as it saves time, but will roast it your way for a change. This side will complement a variety of cooked grains from bulgur to quinoa. Zaatar does add a punch to many dishes Although, the quality of zaatar mixes vary a lot. Most in the market contain fillings like wheat, or even citric acid in place of sumac, and importantly low quality and less amount of the zaatar herb. If buying online, search for Za’atar with no fillings, pure za’atar, or zaatar no salt. If allowed in the comment, I’d suggest my favorite online store for buying zaatar — http://www.eatzaatar.com
Brilliant marriage of flavors! I eat with fresh, garlicky cherry tomatoes and bulgur, freekeh or quinoa side 🙂 thank you!
Thanks Sally, thanks for the additional grain ideas! I included in the recipe!
Sylvia, does the calorie count mean just the eggplant or any rice, etc? I can’t wait to try this!
Hi Ellen, I updated the nutritional description- thanks! Yes, it includes a cup of rice, tomatoes and a tablespoon of whole milk yogurt.