CHARRED EGGPLANT WITH ZA’ATAR AND YOGURT-TAHINI
Eggplant on the grill is a favorite in our household. Its firm skin protects its creamy interior but practically melts away in the heat of the fire. These veggies absorb just about anything they come in contact with, making them a great vehicle for a variety of flavors. Here za’atar, a thyme- and sesame-based Middle Eastern spice blend, lends the vegetable both tangy and aromatic notes. The yogurt-tahini sauce, meanwhile, provides deeply nutty and cooling accents. Finally, sumac, a lemony herb that’s also a mainstay of Middle Eastern cuisine, brightens the dish with a hit of acid. And if you feel like switching things up—or have a glut of squash in your garden—this recipe can also be prepared with zucchini in place of eggplant.
