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1 Red Tomato diced
1 Tbsp. Olive Oil
1 clove Garlic, minced
1 pound Fairytale Eggplant, stems removed, cut in half
1 thin-skinned Cucumber, diced (we used Lemon Cucumber but Persian would work too!)
1/2 cup Plain Yogurt
2 Red Onions, sliced thin
2 Tbsp. Za’atar Spread
Mint for garnishing
Salt
Preheat the oven to 375 degrees. Line a baking sheet with tin foil.
In a large mixing bowl, combine the eggplant, onions, and garlic with the olive oil. Season with a pinch of salt and pepper. Place into the oven and roast until the eggplant browns and the onions are soft, stirring once, about 20-25 minutes. While the vegetables are roasting, stir together the za’atar and the yogurt in a small mixing bowl and set aside.
Spoon the roasted vegetables onto a platter and drizzle with the yogurt sauce. Top with diced cucumber, tomato and mint. Serve immediately.
