This roasted eggplant with zaatar is a simple, flavorful Middle Eastern-inspired dish that I love serving over rice or grains with fresh veggies and a creamy sauce. The eggplant becomes beautifully tender and custard-like inside, while the zaatar paste adds earthy, tangy notes that make the dish truly satisfying.

Why You’ll Love This Recipe

I like this recipe because it feels hearty yet light, making it a perfect weeknight dinner or even a dish to share with guests. The eggplant roasts until it’s soft and silky, and the zaatar spice mix creates an aromatic crust. I enjoy pairing it with fresh veggies, rice, and either tahini sauce, yogurt, or tzatziki. I also love that I can prepare it with just a few simple steps, then let the oven do most of the work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 globe eggplant (about 1–1 1/8 lb)

• 1 1/2 tablespoons olive oil

• 1 tablespoon zaatar spice mix (homemade or store-bought)

• 1/4 teaspoon salt, more to taste

• 1 garlic clove, minced

Served with:

• 2 cups cooked rice or grains (freekeh, farro, quinoa, or couscous)

• 1–2 cups chopped fresh veggies (tomato, cucumber, radish, grated carrot, or beets)

• Choice of tahini sauce, plain yogurt, or tzatziki

• Optional: parsley, kalamata olives, Aleppo chili flakes, feta or goat cheese crumbles

Directions

1. Preheat the oven to 400°F (200°C).

2. Slice the eggplant in half lengthwise, then crosshatch the flesh deeply in a diagonal pattern, taking care not to cut through the skin.

3. Sprinkle with salt and let it sit briefly. In a small bowl, mix olive oil, zaatar, garlic, and a little more salt. Brush this paste generously over the eggplant.

4. Place the eggplant halves on a baking sheet and roast for 1 hour, rotating halfway through. Check at 40 minutes, especially if using smaller eggplants. They’re ready when very tender and creamy.

5. While the eggplant roasts, cook your grain of choice and chop your veggies. Prepare tahini sauce, yogurt, or tzatziki.

6. When the eggplant is done, assemble bowls: start with grains, top with the eggplant, surround with fresh veggies, and drizzle with sauce. Add olives, herbs, or cheese if you like.

Servings and timing

This recipe makes 2 servings. It takes about 15 minutes of prep time and 1 hour of roasting, for a total of 1 hour and 15 minutes.

Variations

I like to change things up by grilling the eggplant instead of roasting it, which gives a smoky depth of flavor. If I don’t have zaatar, I mix up my own with cumin, coriander, sumac (or lemon zest), oregano, sesame seeds, and a pinch of salt. Sometimes I serve this dish with couscous for a quicker option, or swap in quinoa for extra protein. Adding crumbled feta or goat cheese makes it a bit richer, while skipping the grain and serving it with just salad keeps it very light.

Storage/Reheating

I store leftover roasted eggplant in an airtight container in the fridge for up to 3 days. To reheat, I place it back in the oven at 350°F until warmed through, which keeps the texture soft without drying out. I can also microwave it for a quicker option, though it won’t be quite as nice. The grains and veggies can be stored separately and assembled fresh when serving again.

FAQs

Can I use smaller eggplants instead of globe eggplant?

Yes, smaller eggplants work well and will cook faster, often in about 30–40 minutes. Crosshatching may not be necessary for smaller varieties.

What if I don’t have zaatar spice?

I like to make my own blend with cumin, coriander, sumac (or lemon zest), oregano, sesame seeds, and salt. It’s not identical but works beautifully.

Can this recipe be made vegan?

Yes, as long as I use tahini sauce or a non-dairy yogurt instead of regular yogurt or tzatziki, the dish stays completely vegan.

Can I make this in an air fryer?

Yes, I can roast the eggplant in an air fryer at about 375°F. Cooking time will be shorter, usually 25–35 minutes, depending on size.

What grains go best with this dish?

I often use basmati rice, but farro, quinoa, couscous, or freekeh are also excellent options. Each adds a slightly different texture and flavor.

Conclusion

This roasted eggplant with zaatar has become one of my go-to meals when I want something wholesome, simple, and packed with flavor. I love how the eggplant transforms into a silky, custardy base for grains, veggies, and tangy sauces. It’s easy to adapt with different grains, toppings, and sauces, and it always feels nourishing and satisfying. I never get tired of making it.