Grilled Fattoush With Za’atar Eggplant

"A must-make salad for grilling season."
 
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photo by Rick M. photo by Rick M.
photo by Rick M.
photo by Rick M. photo by Rick M.
photo by Rick M. photo by Rick M.
Ready In:
45mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • 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.
  • Prepare a grill for high heat; thoroughly clean grates and brush with oil.
  • 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.
  • Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za’atar oil until completely combined.
  • 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.

Questions & Replies

  1. What is "24 inches" of pita bread?
     
  2. How are Persian cucumbers different that regular store bought cucumbers?
     
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Reviews

  1. Delicious! I followed the recipe as written except I tossed in some chickpeas that I sautéed in the zatar oil because I wanted more protein. My husband couldn’t stop talking about it. Perfect as a meal or a party platter.
     
  2. Great recipe!
     
  3. so tasty
     
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RECIPE SUBMITTED BY

Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.
 
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