Za'atar Beef Eggplant with Mint Yogurt Sauce

Za'atar seasoning is all the rage right now in the United States, but it has been popular across the Middle East since ancient times. Za'atar is a fragrant and herbaceous seasoning that makes any dish it is used in stand out from the rest! In this recipe you will enjoy my take on a classic middle eastern flavor combination without having to step foot out of your own kitchen! Let me know what you think in the comments!

Ingredients

• 2 medium eggplants

• Olive oil (for brushing eggplant and cooking beef, about 3–4 Tbsp total)

• 1 large lemon, juiced (divided: half for eggplant, half for sauce or beef)

• 1 red onion, finely chopped

• 1 lb ground beef (80–90% lean)

• 6 large cloves garlic, minced

• 2 Tbsp Za’atar seasoning (salt free)

• 1/4 cup flat-leaf parsley, chopped

• Salt and freshly cracked black pepper, to taste

Mint Yogurt Sauce

• 16 oz Greek yogurt ( full-fat)

• 3 oz fresh mint leaves, finely chopped

• 6 oz crumbled feta

• 1 large clove garlic, minced

• Juice from 1/2 large lemon (or to taste)

• 1 tsp Aleppo pepper (optional)

• 1 tsp Za’atar seasoning (salt free)

• Salt and cracked black pepper, to taste

Topping ideas

• Parsley

• Pomegranate seeds

• Red onion

• Fried garlic or shallots

• Extra virgin olive oil drizzle

• Toasted pine nuts

• Crushed pistachios

• Fresh mint

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.

2. Slice the eggplants in half lengthwise. Score the flesh in a diagonal crosshatch pattern, being careful not to cut through the skin. Lightly season the cut sides with salt and let sit for 10–15 minutes to draw out some moisture (optional but helps with texture). Pat dry with a paper towel.

3. Brush the eggplant halves all over with olive oil (including a little on the skin side). Drizzle or brush about half of the lemon juice over the cut sides. Place eggplants cut side down on the baking sheet.

4. Bake for about 20 minutes, then flip the eggplants cut side up and continue baking for another 20 minutes, or until the flesh is very soft and browned around the edges. The timing will depend on how large your eggplants are. If you want extra color, you can broil them for 1–2 minutes at the end.

5. While the eggplants are baking, make the mint yogurt sauce. In a bowl, combine the Greek yogurt, mint, feta, minced garlic, lemon juice, Aleppo pepper, Za’atar seasoning, salt, and pepper. Stir until mixed well. Taste and adjust salt, pepper, and lemon as needed. Chill in the fridge until ready to use.

6. Heat 1–2 Tbsp olive oil in a large pan over medium heat.

7. Add the Za’atar to the oil and toast for about 30 seconds, stirring, until fragrant (don’t let it burn).

8. Add the chopped red onion and a pinch of salt. Sauté until soft and golden brown, about 5–7 minutes.

9. Add the 6 minced garlic cloves and cook for 1 minute, stirring, until fragrant.

10. Increase the heat to medium-high. Add the ground beef, breaking it up with a spatula. Season with salt and black pepper. Cook until the beef is well browned and slightly crispy in spots, 8–10 minutes. Taste and adjust seasoning, adding a squeeze of the remaining lemon juice if you like a brighter flavor.

11. To serve, place the roasted eggplant halves on plates. Gently press down the centers of the eggplant with a fork to create a little “boat.” Spoon the spiced beef mixture over the eggplants.

12. Top generously with the mint yogurt sauce and sprinkle with chopped parsley and pomegranate seeds.

4 servings