Grilled Fattoush With Za’atar Eggplant

A must-make salad for grilling season.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  tablespoons za'atar spice mix
• 4  garlic cloves, finely grated
• 1 1⁄4 cups extra virgin olive oil
• 2  lbs  mixed eggplants, such as Italian, Japanese, Graffiti and or or Fairy Tale, halved (or quartered if large) lengthwise
• 1  large red onion, sliced into rounds
• 24  inches  pita bread
•  kosher salt, freshly ground pepper
• 3⁄4 cup fresh lemon juice
• 1  tablespoon honey
• 1  teaspoon  finely grated lemon zest
• 2  lbs  small mixed  heirloom tomatoes, halved, or cut into wedges if large
• 8  ounces Greek feta cheese, broken into large pieces
• 2  large  Persian cucumbers, thinly sliced
• 1⁄2 cup  pitted kalamata olive
• 1⁄2 cup  torn basil leaves
• 1⁄4 cup dill sprigs
•  vegetable oil (for brushing)

Directions

1. Whisk za’atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za’atar oil. Season with salt and pepper; reserve remaining oil for dressing.
2. Prepare a grill for high heat; thoroughly clean grates and brush with oil.
3. Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
4. Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za’atar oil until completely combined.
5. Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.