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September 19, 2015 / Chris Blum

Grilled Eggplant with Za’atar Dressing 

  

Serve this super easy side with Shawarma chicken and you have a Mediterranean feast! I used grilled zucchini and eggplant, but this dressing would also be great on crispy greens or grilled romaine.

Ingredients:
2 TBSP sherry vinegar
2 tsp yellow mustard
pinch of salt
6 TBSP olive oil
4 tsp za’atar
1/4 tsp sumac
3 small zucchini, sliced lengthwise
3 small eggplant, sliced lengthwise

Combine all ingredients, except veg in a jar, shake to combine.

Toss veggies with a little olive oil and grill over medium high heat for about 2 min per side.

Toss with dressing and serve. 

Serves 4.

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