This fresh, summery salad combines soft grilled eggplants and lots of fresh herbs. Make a big batch since cold leftovers make great pita fillings with hummus and extra greens. Serve with a big squeeze of lemon for a refreshing kick.
Za’atar Grilled Eggplant Salad [Vegan]
Ingredients
For the Salad:
- 4 small eggplants
- Salt
- Olive oil
- 1 tablespoon za’atar (recipe below)
- 1 cup beluga lentils, preferably soaked overnight
- 1/4 cup pine nuts, toasted
- 1/4 cup golden raisins or currants
- 1 cup packed fresh herbs; mint, parsley, and dill
- Juice and zest of one lemon
- Black pepper and salt, to taste
For the Za’atar Home Blend:
- 1/4 cup sumac
- 1/4 cup sesame seeds, toasted
- 2 tablespoons dried thyme
- 1 tablespoon dried marjoram
- 1/2 teaspoon sea salt
Preparation
To Make the Za’atar Home Blend:
- Combine all the ingredients in a bowl and mix well. Keep in an airtight jar in your pantry.
To Make the Salad:
- Slice the eggplant into rounds, place in a colander, and sprinkle generously with sea salt. Set aside for 30 minutes, or up to 1 hour, flipping over every now and then.
- Rinse and drain the lentils, and place in a large pot with 4 cups of water. Bring to a boil, then reduce to a simmer for 20 minutes, until the lentils are cooked al dente. Don’t overcook, or you will have a mushy salad. Drain any excess water and rinse the lentils clean. Set aside.
- Preheat your bbq or grill pan to medium-high heat, and lightly press the eggplant with a kitchen towel to remove any excess water. Brush the sides generously with olive oil and sprinkle with za’atar. Place on a grill and flip after 5-7 minutes, then cook for another 5-7 minutes. Brush with extra olive oil if looking dry. Eggplant is done when the meaty center is soft and tender.
- Toss the cooked, cooled lentils with all the herbs, raisins, and toasted pine nuts. Season with salt and pepper and dress with a little olive oil and fresh lemon juice.
- Top with grilled eggplant, sprinkle with extra za’atar and lemon zest.
Nutritional Information
About The Author
Jodi Kay
See My Recipes Crowd-pleasing, nourishing, veggie-filled recipes that use adventurous global flavors and simple ingredients.
I'm Jodi, author, creator, and photographer of happy hearted kitchen blog. Food to me is so much more than just a recipe or a grocery list, it's about gathering people around a table for a moment of real nourishment. I cook vegetarian, mostly vegan, meals and have a love affair with seasonal produce. I also wholeheartedly believe in the power of a good cookie and a cup of tea, it can completely turn your day around. Just like eating, I know that life is all about balance, and as much as I love being in the kitchen, I also need moments exploring the outdoors. Mountains, camping, hiking, skiing - every adventure needs good snacks. Hoping my happy-hearted kitchen fills your hearts, bellies + kitchen tables.
I enjoy lentil in my salads. Eggplant no so much. But I love what you\’ve done with this dish. As a hardcore carnivore moving towards a vegetarian diet for health reasons, never knew meatless food could be so tasty. Having lived in Dubai for a couple of years, I find our store-bought Za’atar tasting different. Not as tangy or fresh. I think, it’s the quality of ingredients or the use of regular thyme and marjoram instead of zaatar herb. After searching around, I finally found a pure blend with lots of sumac, wild thyme and sesame seeds. I get mine from an online store https://www.eatzaatar.com. Best of all, the company offers free shipping in US and Canada.
Andrina Wright
Looks good