Roasted Eggplant
This roasted eggplant recipe shows the quickest way to get soft, smoky eggplant with zero oil. Messy but totally worth it.
Ingredients
- 1-2 small to medium eggplants
- Labneh or tahini for serving
- Fresh za’atar leaves or dried za’atar
- 1 garlic clove, grated
- 1 small chili, finely chopped
- Olive oil for drizzling
- Salt and pepper to taste
- Optional tomato salad (tomatoes, radish, green onion, cilantro)
Instructions
- Wash the eggplants and dry them well.
- Place them directly over a high open flame.
- Let the skin char and burn, flipping only two or three times until the eggplants are completely soft inside (about 15 minutes for small ones, 20 for large).
- Check doneness by inserting a skewer through a burnt spot. If it slides in easily, it’s ready.
- Transfer to a strainer over a plate and let the liquid drain for a few minutes.
- When cool enough to handle, peel off most of the charred skin.
- Spread the flesh on a plate with labneh, sprinkle za’atar, drizzle the chili-garlic oil, and season with salt and pepper.
- Serve with a refreshing tomato salad on the side.
