Roasted Za’atar Eggplant Bowl

Recipe from Goop.com

I made this today.  Yes I have my eggplant left.  They were not pretty but definitely still able to be eaten.  This has a slight Middle Eastern flavor with the Za’atar and the yogurt dressing.  It is absolutely wonderful.  It is different and a great way to use up that egg plant.  Come on I know some of you still have yours!  Not to mention, brown rice and quinoa are good for you!

By the way, Za’atar is a Middle Eastern spice that I purchased from Amazon.  It blends together thyme, sesame seeds, and  dried sumac. If you've never had it, sumac has a slightly astringent, lemony flavor. It can be pretty powerful on it's own.  If you are reading this, I will bring some with me to the final pickup and some baggies so that I can share it with you.  Just say the word! Alternatively you can buy it from Amazon here  Za 'atar.

Ingredients:

Eggplant roasting in the oven.

• 1 eggplant, peeled and chopped into 1-inch cubes
• 1 large onion, peeled and thinly sliced
• 2 tablespoons za’atar
• 1 bay leaf
• 1/2 cup quinoa, cooked
• 1/2 cup brown rice, cooked
• olive oil
• sea salt + black pepper

For the yogurt lemon dressing:

• 1 tablespoon Greek yogurt
• juice of 1 lemon
• 1 small clove of garlic
• 1/2 tablespoon tahini
• 3 tablespoons olive oil
• sea salt + pepper

Preparation:

1. Preheat oven to 375°F. Spread the eggplant on a baking sheet and sprinkle with za’atar until coated. Drizzle with olive oil (about two tablespoons). Cook for about 10 minutes, remove from oven and shake the baking sheet to move the eggplant around (for even cooking). Place back in oven for another 10 minutes.

2. Meanwhile, caramelize the onions: Coat a large pan with olive oil and place over medium heat. Sauté onions with bay leaf until soft and deeply caramelized, about 15 minutes, stirring every few minutes. Season with salt and pepper to taste.

3. To make the dressing, finely grate the garlic into a mixing bowl. Add the yogurt, lemon juice and tahini. Mix. Slowly drizzle in olive oil while whisking to incorporate. Season with salt and pepper to taste.

4. Place equal amounts of quinoa and brown rice into two serving bowls or sealable food containers. Top with the eggplant and onion mixture. Drizzle the dressing over the bowls to your liking.  I mixed my quinoa with the brown rice to make it simpler.