Growing up I loved exploring Middle Eastern and Mediterranean flavours.

Lucky for me our neighbours would indulge us with their Lebanese and Syrian dishes.

I swear you could smell her cooking down the street, it was so delicious.

Although this is not her recipe, it is a quick and easy side dish that reminds me of those same flavours.

I love to serve it with roasted chicken and a homemade tabbouleh, more on that soon- I promise!

Serves 4

Mis en Place

12 Mini Eggplants, halved 2 Tbsp Olive Oil 1 Tbsp Za’atar, plus more for sprinkling

1 Tsp Ground Sumac

Aleppo Pepper Salt 1 lemon, zested and juiced Herbed Yogurt, for serving 1 handful torn fresh herbs such as parsley, mint, and dill, for garnish

Pomegranate Seeds, for garnish Ground sumac, for garnish Warm Pita, for serving

Herbed Yogurt

3/4 Cup Plain Greek Yogurt

1 Tbsp Tahini

1 Clove Garlic, minced

1 Tbsp Fresh Dill, chopped

1/2 Lemon, zested and juiced

2 Tbsp Olive Oil

Salt & Pepper

Method

Step 1

Prepare Eggplant

Preheat oven to 375°F

Line a baking pan with parchment paper. Drizzle olive oil evenly over the eggplant and toss to coat.

Sprinkle it with za’atar and season with salt and Aleppo pepper. Bake eggplant for 20-25 min, until tender and roasted.

Step 2

Prepare Herbed Yogurt

In a medium bowl, whisk together all ingredients.

Store in the refrigerator for up to 3 days.

Step 3

Assembly

Spread herbed yogurt on a platter, transfer the eggplant over top and drizzle with olive oil,

lemon juice and zest.

Garnish with fresh herbs, more sumac and pomegranates.

Serve with warm pita.