Za’atar Roasted Eggplant with Tahini and Sumac Potatoes

Za’atar Roasted Eggplant with Tahini and Sumac Potatoes

Za’atar Roasted Eggplant with Tahini and Sumac Potatoes is a delicious and nutritious Middle Eastern-inspired dish that brings together the smoky, savory flavors of za’atar-seasoned eggplant and tangy sumac-coated potatoes, drizzled with a creamy tahini sauce. Perfect as a main course or a hearty appetizer, this dish promises to tantalize your taste buds with its unique blend of spices and textures.

Ingredients:

For the Eggplant:

– 2 medium eggplants, sliced into 1/2-inch rounds
– 3 tablespoons olive oil
– 1 tablespoon za’atar spice blend
– 1 teaspoon salt
– 1/2 teaspoon black pepper

For the Sumac Potatoes:

– 4 medium potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 tablespoon sumac
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder

For the Tahini Sauce:

– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup water (more if needed for desired consistency)
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt to taste

Garnish:

– Fresh parsley, chopped
– Pomegranate seeds (optional)
– Toasted pine nuts (optional)
– Lemon wedges

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Eggplant:
1. Place the eggplant slices on a baking sheet lined with parchment paper.
2. Brush both sides of the eggplant slices with olive oil.
3. Sprinkle za’atar, salt, and black pepper evenly over both sides.
4. Roast in the oven for 25-30 minutes, flipping halfway, until the eggplant is tender and golden brown.

3. Prepare the Sumac Potatoes:
1. Place the cubed potatoes in a large bowl.
2. Drizzle with olive oil and add sumac, salt, black pepper, and garlic powder.
3. Toss to coat the potatoes evenly.
4. Spread the potatoes on a baking sheet lined with parchment paper.
5. Roast in the oven for 30-35 minutes, or until the potatoes are golden and crispy, shaking the pan halfway through cooking.

4. Make the Tahini Sauce:
1. In a bowl, whisk together tahini, lemon juice, water, minced garlic, olive oil, and salt.
2. Adjust the water to achieve the desired consistency (the sauce should be creamy and pourable).

5. Assemble the Dish:
1. Arrange the roasted eggplant slices on a serving platter.
2. Spoon the sumac potatoes over the eggplant.
3. Drizzle generously with the tahini sauce.

6. Garnish and Serve:
1. Sprinkle with fresh chopped parsley.
2. Optional: Add pomegranate seeds and toasted pine nuts for extra flavor and visual appeal.
3. Serve with lemon wedges on the side.

Enjoy this delectable Za’atar Roasted Eggplant with Tahini and Sumac Potatoes as a standout dish at your next meal!