Last Updated on 2 months by Neha Deshmukh

Smoked Eggplant Za’atar Recipe – Authentic Middle Eastern Dip

Introduction

Oh, this dip! It’s one of those recipes that just feels like sunshine on a plate. I first stumbled upon a version of this while travelling through Lebanon, and I’ve been hooked ever since. The smoky eggplant, the fragrant Za’atar… it’s seriously addictive. It’s incredibly easy to make, and honestly, it’s a guaranteed crowd-pleaser. Get ready to transport your tastebuds!

Why You’ll Love This Recipe

This Smoked Eggplant Za’atar isn’t just delicious, it’s also:

• Simple: Minimal ingredients and straightforward steps.
• Flavorful: The combination of smoky eggplant and aromatic Za’atar is incredible.
• Versatile: Perfect as a dip, spread, or side dish.
• Healthy: Eggplant is packed with nutrients!
• Quick: Ready in under 30 minutes.

Ingredients

Here’s what you’ll need to create this Middle Eastern delight:

• 3 baby eggplants
• Vegetable oil cooking spray
• 1 tablespoon vegetable oil (approx. 15ml)
• 4 cloves garlic, minced
• 1 teaspoon cumin seeds (approx. 5ml)
• 3 tomatoes, roughly chopped
• 1 tablespoon smoked paprika (approx. 8g)
• 1 tablespoon Za’atar seasoning (approx. 8g)
• ½ cup cilantro, chopped (approx. 35g)
• Salt to taste
• Olive oil, for drizzling
• 2 tablespoons pistachios, chopped (approx. 15g)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

• Eggplant: Baby eggplants are ideal because they have a more delicate flavor and fewer seeds. But any size will work!
• Za’atar: This is the star of the show! Za’atar is a Middle Eastern spice blend typically made with dried thyme, sumac, and sesame seeds. It has a wonderfully earthy, tangy, and nutty flavor. You can find it at most Middle Eastern grocery stores, or online. The flavor profiles can vary slightly depending on the region – some blends include marjoram or other herbs.
• Smoked Paprika: Don’t skimp on the smoked paprika! It really adds to that lovely smoky flavor.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using less flavorful tomatoes, you might want to add a pinch of sugar to balance the acidity.
• Cilantro: If you’re not a cilantro fan, parsley works beautifully too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your broiler. Halve the eggplants lengthwise and place them cut-side down on a baking sheet lightly sprayed with vegetable oil cooking spray.
2. Broil for 10-15 minutes, about 6 inches from the heat, until the eggplant skin is charred and the flesh is super tender. Keep a close eye on them – broilers can be quick!
3. Let the eggplants cool slightly. Then, scoop out the flesh (you can remove the seeds if you like, but I usually don’t bother) and roughly chop it.
4. Now, heat the vegetable oil in a skillet over medium heat. Add the minced garlic and cumin seeds and sauté for about a minute, until fragrant. Don’t let the garlic burn!
5. Add the chopped tomatoes and a pinch of salt. Cook for 5-7 minutes, until the tomatoes soften and break down into a sauce.
6. Stir in the smoked paprika and Za’atar seasoning. Then, add the chopped eggplant and cilantro.
7. Cover the skillet and simmer for 12-15 minutes, mashing occasionally with a potato masher for a thicker, more cohesive texture. I like mine a little chunky, but you can mash it as smooth as you like!

Expert Tips

• Charring is Key: Don’t be afraid to really char the eggplant skin. That’s where a lot of the smoky flavor comes from.
• Taste as You Go: Adjust the salt and Za’atar to your liking.
• Don’t Overcook: Overcooked eggplant can become bitter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your Za’atar blend to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper along with the garlic and cumin. My friend, Sarah, loves adding a dash of harissa paste!
• Serving Style: Some people prefer a smoother dip, while others like a chunkier spread. Adjust the mashing time to achieve your desired consistency.
• Regional Variations: In Lebanon, they often add tahini to the mix for extra creaminess. In Syria, you might find pomegranate molasses for a touch of sweetness and tang. Palestinian versions sometimes include a squeeze of lemon juice.

Serving Suggestions

This Smoked Eggplant Za’atar is incredibly versatile! Here are a few ways to enjoy it:

• With warm pita bread or flatbread.
• As a dip with vegetable sticks (carrots, cucumbers, bell peppers).
• Spread on toast or crackers.
• As a side dish with grilled meats or vegetables.
• Alongside a mezze platter.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavor actually develops even more overnight!

FAQs

Let’s answer some common questions:

• What is Za’atar and where can I find it? Za’atar is a Middle Eastern spice blend with a unique earthy, tangy flavor. You can find it at Middle Eastern grocery stores or online.
• Can I grill the eggplants instead of broiling them? Absolutely! Grilling will give them an even smokier flavor. Grill them over medium heat until charred and tender.
• How can I adjust the smokiness of the dip? The longer you broil or grill the eggplant, the smokier it will be. You can also add a drop or two of liquid smoke (use sparingly!).
• What kind of flatbread is best served with this dip? Pita bread is classic, but any warm flatbread will do! I also love it with naan or lavash.
• Can this be made ahead of time? Yes! In fact, the flavors meld together even more beautifully if you make it a day ahead.