Za'atar Roasted Eggplant with Yogurt Sauce

Ingredients

• 1 medium (about 1 lb) Eggplant
• 3 tbsp Olive oil
• 2 tbsp Za'atar
• 1 cup Plain Greek yogurt
• 2 cloves, minced Garlic
• 1 tbsp Lemon juice
• 1/2 tsp Salt
• 2 tbsp, chopped Fresh mint or parsley(optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Slice the eggplant into 1/2-inch thick rounds, score the flesh in a crosshatch pattern, and brush both sides with 2 tbsp olive oil.

3. 3

   Sprinkle the eggplant evenly with za'atar and salt, then roast for 25-30 minutes until golden and tender.

4. 4

   While the eggplant roasts, whisk together the yogurt, minced garlic, lemon juice, remaining 1 tbsp olive oil, and a pinch of salt in a small bowl.

5. 5

   Spread the yogurt sauce on a serving plate, arrange the roasted eggplant on top, drizzle with any remaining sauce, and garnish with fresh herbs before serving.