Grilled Zucchini and Eggplant topped with Zaatar and Sumac
Char grilled zucchini and eggplants slices topped with garlic, zaatar and sumac
For The Vegetables:
For The Za’atar Topping:
2 Tblsp Sherry or Cider Vinegar
2 Tsp minced Garlic
6 Tblsp Olive Oil
4 Tsp Zaatar Mix
1/4 Tsp Sumac
Salt and Pepper to taste
Slice the vegetables no thicker than 1cm. Sprinkle the eggplant and the zucchini with salt.
Toss the slices with the olive oil and salt, then grill.
Place the sliced vegetables in a mesh colander and let them drain for 30 to 60 minutes, turning them a few times to encourage the liquid to run off.
Wipe the vegetables dry then toss in a little bit of olive oil.
Brush a grill pan, or a grill, with olive oil and when hot, grill off the sliced vegetables, getting them nicely charred on one side before turning them over.
Generally speaking, they’re ready to flip when they become translucent in the middle.
As you grill off the vegetables, put them in a wide serving dish, and continue to grill off the rest of the vegetables.
If the vegetables slices start sticking, brush more oil on the grill pan or grill as you go.
Once the vegetables are done, make sure they are arranged nicely in the dish, then make the topping by mixing the vinegar in a bowl with the garlic and a small sprinkle of salt and pepper (since the vegetables have been salted, go very easy on the salt) you can add more later, to taste.
Add the olive oil, za’atar, and sumac then pour over the vegetables and serve.