This is a dead simple way to explore a sometimes under-utilized and misunderstood vegetable: the simple Italian style eggplant.
I can’t take credit for this recipe – I was treated to it at a good friend’s house after she raved about it. She wasn’t wrong.
Gluten-free, paleo, Whole30, low carb, vegetarian, vegan
1 purple eggplant
Your favorite cooking oil
Salt & pepper
Line a baking sheet with paper or silicone. Preheat your oven to 200C/375F.
Slice your eggplant into thick “steaks” however you like – width or lengthwise.
Lightly score each slice with a knife in a crosshatch pattern, taking care not to slice through the pieces.
Sprinkle lightly with salt & pepper.
Top very generously with za’atar (enough time form a crust).
Sprinkle lightly with your oil of choice to kind of stick the spice down. Alternately, you can mix the spice and oil together in a bowl, then smooth over the eggplant slices – depends on how much oil you want to use.
Bake 25 – 35 mins or until softened and browned – a bit crisp if they’re thin slices.