Easy and elegant, this dish uses classic Middle Eastern flavors for an eggplant dish that would be great as a shared appetizer or vegetarian entrée. This recipe features our new Global Blends Za’atar Seasoning .
Ingredients
Servings 4 8 24 48 80 100 Procedure Za'atar Tahini Yogurt
In a bowl combine yogurt, tahini, lemon juice, honey, Za'atar, garlic powder and salt. Whisk until well mixed. Cover and refrigerate until needed.
PrepSet oven to 350°F. In a bowl combine Za'atar, garlic powder, salt and black pepper. Set aside.
Use a pairing knife to deeply score each eggplant half with hash marks. Brush each scored side with olive oil. Sprinkle with spice blend.
Set seasoned eggplant on a parchment lined sheet tray. Roast until eggplant is golden brown and tender. Cool and refrigerate until service.
ServiceSet oven to 350°F. For each serving, place 3 eggplant halves on a sizzle platter. Flash in oven until warmed through.
Place on desired plate and drizzle with 1/4 cup of yogurt sauce. Finish with 2 tablespoons pomegranate seeds and 1 tablespoon cilantro leaves. Chef's Tip! Altering portion size, as well as product size, can take this menu item from a shareable appetizer to a main course.
Recipe type: Appetizers Cuisine: Middle Eastern 
