Roasted Eggplant With Za’atar And Sumac

This article has not been rated yet.


20 min


45 min


4 to 6

Roasted Eggplant With Za’atar And Sumac

(Recipes by: Diala Canelo; produced by: Chantal Braganza and Sun Ngo; Photography by Carmen Cheung; food styling by Sage Dakota; prop styling by Christine Hanlon; hair and makeup by Wendy Rorong; clothing courtesy of

Eggplant on tacos? You bet! Crispy and spiced with za’atar, this is a topping both vegetarians and meat lovers alike will adore.—Diala Canelo


  • 4 Chinese eggplants , cut in 2-in. cubes
  • 1 tsp salt , divided
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp ground za’atar spice blend
  • 1 tsp ground sumac
  • 1/2 tsp pepper


  1. Preheat oven to 375°F. Line a large baking sheet with parchment.
  2. Place eggplant in a colander set over a large bowl in the sink. Sprinkle with 1⁄2 tsp salt. Let stand for 10 min. Rinse eggplant; pat dry with paper towels.
  3. Arrange eggplant on baking sheet; drizzle with oil, za’atar, sumac, pepper and remaining salt. Roast, stirring halfway through, until golden and crispy, about 12 min. Broil during last 1 min. Set aside and keep warm.