Grilled Fattoush With Za’atar Eggplant

The first time I tasted Fattoush, I was wandering through the bustling markets of Beirut. The air was thick with the scent of spices and grilling meats, but it was the vibrant colors of a simple salad that caught my eye. A local vendor, sensing my curiosity, offered me a bite. The explosion of fresh herbs, the crunch of toasted pita, the tangy sumac dressing – it was a revelation. This Grilled Fattoush with Za’atar Eggplant elevates that memory, adding smoky, spice-infused eggplant to the traditional recipe. It’s a journey for your senses, a celebration of Middle Eastern flavors, and a dish I’m thrilled to share.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8
• Dietary Type: Vegetarian

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 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 olives
• 1⁄2 cup torn basil leaves
• 1⁄4 cup dill sprigs
• vegetable oil (for brushing)

Equipment Needed

• Small bowl
• Grill
• Rimmed baking sheet
• Large platter

Instructions

1. In a small bowl, whisk together the za’atar spice mix, finely grated garlic, and extra virgin olive oil.
2. Generously brush the halved (or quartered, if large) eggplant, red onion rounds, and pita bread with the za’atar oil mixture. Be sure to coat all sides well.
3. Season the eggplant, onion, and pita with kosher salt and freshly ground pepper to taste. Remember to reserve the remaining za’atar oil for the dressing later.
4. Prepare a grill for high heat. It’s crucial to have a clean grilling surface to prevent sticking. Thoroughly clean the grill grates and then brush them with vegetable oil.
5. Grill the eggplant, turning occasionally, until it’s lightly charred on all sides and just tender. This should take approximately 3 minutes per side.
6. Next, grill the onion and pita bread, turning once, until they are lightly charred on both sides. This will only take about 1 to 2 minutes per side, so keep a close eye on them to prevent burning.
7. Transfer the grilled eggplant, onion, and pita to a rimmed baking sheet to cool slightly.
8. Once cooled, cut any large eggplant pieces into more manageable, bite-sized pieces. Then, tear the grilled pita bread into large strips. Set aside the eggplant and pita until you’re ready to assemble the salad.
9. In a separate bowl, prepare the dressing. Whisk together the fresh lemon juice, honey, finely grated lemon zest, 2 teaspoons of salt, ½ teaspoon of pepper, and the remaining za’atar oil until everything is completely combined and emulsified.
10. On a large platter, arrange the grilled eggplant, grilled onion, grilled pita strips, heirloom tomatoes, Greek feta cheese, Persian cucumbers, and kalamata olives.
11. Drizzle the prepared dressing generously over the entire platter, ensuring that the eggplant is well coated with the flavorful dressing.
12. Finally, top the assembled salad with torn basil leaves and fresh dill sprigs for added freshness and aroma. Serve immediately.

Expert Tips & Tricks

• Spice it up: For an extra kick, add a pinch of red pepper flakes to the za’atar oil mixture before brushing it on the vegetables.
• Char level: Don’t be afraid to get a good char on the eggplant and pita. The smoky flavor adds depth to the salad. However, watch closely to prevent burning.
• Make-ahead tip: You can grill the eggplant, onion, and pita bread ahead of time and store them in the refrigerator. Just be sure to bring them to room temperature before assembling the salad. Also, the dressing can be made a day ahead and stored in the refrigerator. This is a great way to cut down on prep time when entertaining.
• Feta tip: For the best flavor, use a high-quality Greek feta cheese that’s packed in brine. It will be creamier and more flavorful than pre-crumbled feta.
• Freshness is key: Use the freshest herbs and vegetables you can find for the best flavor.

Serving & Storage Suggestions

This Grilled Fattoush with Za’atar Eggplant is best served immediately after assembling to enjoy the crispy pita and fresh flavors. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the pita bread will soften over time, so it’s best to add it just before serving if possible. It’s not recommended to freeze this salad, as the vegetables will become mushy upon thawing.

When serving, consider arranging the salad artfully on a large platter to showcase the vibrant colors and textures. You can also offer additional lemon wedges or a drizzle of olive oil for those who prefer a more pronounced flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	513 kcal	N/A
Total Fat	41.5g	63%
Saturated Fat	9.2g	45%
Cholesterol	25.5mg	8%
Sodium	503.9mg	20%
Total Carbohydrate	30.4g	10%
Dietary Fiber	6.5g	25%
Sugars	10.7g	N/A
Protein	8.8g	17%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Vegan option: Omit the feta cheese or substitute with a plant-based feta alternative.
• Gluten-free: Use gluten-free pita bread or substitute with crispy gluten-free crackers.
• Herb variations: Feel free to experiment with other fresh herbs, such as mint, parsley, or cilantro.
• Seasonal adaptations: In the fall, try adding roasted butternut squash or pomegranate seeds. In the spring, consider adding fresh fava beans or asparagus.
• Spice level: Adjust the amount of za’atar spice mix to suit your taste preferences.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of eggplant?
A: Absolutely! This recipe works well with any type of eggplant, from classic Italian to more exotic varieties like Japanese or Graffiti. Just adjust the grilling time accordingly, as some varieties may cook faster than others.

Q: What is Za’atar?
A: Za’atar is a Middle Eastern spice blend that typically includes dried oregano, thyme, sumac, and sesame seeds. It has a savory, tangy, and slightly nutty flavor that pairs perfectly with grilled vegetables.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the individual components of the salad ahead of time, such as grilling the eggplant and making the dressing. However, it’s best to assemble the salad just before serving to prevent the pita bread from becoming soggy.

Q: What if I don’t have a grill?
A: If you don’t have access to a grill, you can still make this salad by roasting the eggplant and onion in the oven at 400°F (200°C) until tender and lightly charred. You can also toast the pita bread in the oven or in a dry skillet.

Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables to this salad, such as bell peppers, zucchini, or radishes. Just adjust the grilling time as needed.

Final Thoughts

I hope this Grilled Fattoush with Za’atar Eggplant brings a taste of the Middle East to your table. It’s a vibrant, flavorful, and satisfying salad that’s perfect for a summer barbecue or a light lunch. Don’t be afraid to experiment with the ingredients and make it your own. I encourage you to try this recipe and share your feedback. Pair it with grilled chicken or fish for a complete meal, or enjoy it on its own as a refreshing vegetarian option. Sahtein! (Bon appétit!)