Photo by Erin Grunstein

The perfect side to any meal!

SERVES 6

• 1 large eggplant, cut into “fries”
• salt, for sprinkling
• 4 Tbsp olive oil
• 2 tsp cumin
• 2 tsp za’atar
• 4 cloves garlic, minced
• salt and pepper, to taste
• tahini, silan, fresh mint, and sesame seeds, for serving

Lay eggplant on a paper towel and sprinkle with salt. Let eggplant sweat for a while and then pat eggplant dry, making sure to wipe off all the salt.

Preheat oven to 400°F (200°C).

Mix together oil, cumin, za’atar, garlic, salt, and pepper. Coat eggplant with the mixture. Spread on baking sheet. Bake for 20 minutes, then flip and bake for an additional 5–10 minutes, until nicely browned. Serve topped with tahini, silan, fresh mint, and sesame seeds.

Recipe courtesy of Kosher.com

(Originally featured in Family Table, Issue 761)