Grilled Fattoush With Za’atar Eggplant

Description: Make and share this Grilled Fattoush With Za’atar Eggplant recipe from Food.com.

Ingredients:

• 3 tablespoons za'atar spice mix
• 4 garlic cloves, finely grated
• 1 1/4 cups extra virgin olive oil
• 2 lbs mixed eggplants, such as Italian, Japanese, Graffiti and or or Fairy Tale, halved (or quartered if large) lengthwise
• 1 large red onion, sliced into rounds
• 24 inches pita bread
• kosher salt, freshly ground pepper
• 3/4 cup fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon finely grated lemon zest
• 2 lbs small mixed heirloom tomatoes, halved, or cut into wedges if large
• 8 ounces Greek feta cheese, broken into large pieces
• 2 large Persian cucumbers, thinly sliced
• 1/2 cup pitted kalamata olive
• 1/2 cup torn basil leaves
• 1/4 cup dill sprigs
• vegetable oil (for brushing)

Steps:

1. Whisk za’atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za’atar oil. Season with salt and pepper; reserve remaining oil for dressing.
2. Prepare a grill for high heat; thoroughly clean grates and brush with oil.
3. Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
4. Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za’atar oil until completely combined.
5. Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.