Za'atar Eggplant with Chilled Quinoa Salad
Prep time
Cook time
Total time
Serves: 4 servings
Quinoa Salad
  • ½ cup red quinoa, rinsed
  • 1 cup orange juice
  • ¼ teaspoon kosher salt
  • ½ cup red onion, chopped ¼”
  • 1 ½ cups cucumber, ¼” dice
  • ½ cup red bell pepper, ¼” dice
  • ½ cup yellow bell pepper, ¼” dice
  • ½ cup celery, ¼” dice
  • 1 cup chopped cilantro
  • 4 tablespoon chopped mint, about 5-6 sprigs
  • 2 tablespoon flax seed oil
  • 2 tablespoon extra-virgin olive oil
Eggplant with Za’atar
  • 4 medium Japanese eggplants
  • 2 tablespoons extra-virgin olive oil
  • 2-3 teaspoons za’atar
  • Salt and pepper
  • ¼ cup sumac
  • ¼ cup toasted sesame seeds
  • 1 tablespoon dried thyme
  • 2 teaspoons dried marjoram
  • 1 teaspoon kosher salt
Make the Quinoa Salad
  1. Cook the Quinoa, combine the rinsed quinoa, orange juice and ¼ t kosher salt in a small pop.
  2. Bring to a boil and then reduce the heat to medium-low. Cover and cook for 15-20 minutes, or until all of the juice is absorbed. If it’s not all absorbed at the end of 20 minutes, continue cooking a few minutes longer.
  3. Remove from the heat and allow it to continue to steam in the pot for another 10 minutes
  4. Transfer the cooked quinoa to a bowl and allow to cool completely.
  5. The quinoa can be cooked up to a day ahead and stored in the fridge.
  6. To finish the salad, combine all of the vegetables, herbs, oils, cooked quinoa and seasonings in a bowl.
Prepare the Eggplant
  1. Trim back the leaves of the calyx, but try not to remove all of it (just for visual reasons)
  2. Split the eggplant in half lengthwise
  3. Rub a little oil over the skin side and season lightly with salt and pepper
  4. Turn the eggplant over so the cut side is up.
  5. Score the flesh
  6. Combine the remaining oil and the za’atar and brush or rub evenly over the cut side of the eggplant.
  7. Bake in a preheated 375F/190C/Gas Mark 5, for 20-25 minutes, or until cooked throughout, alternatively, grill over medium heat until tender, 8-10 minutes
To Make the Za'atar
  1. Combine all of the ingredients in a spice grinder. Pulse several times to combine well and lightly chop.
Recipe by Two Happy Rabbits at