Grilled Fattoush With Za’Atar Eggplant - cooking recipe

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)

Preparation

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.
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
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.
Whisk lemon juice, honey, zest, 2 teaspoons salt, 1/2 teaspoon pepper and remaining za'atar oil until completely combined.
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.