Za’atar-Marinated Eggplant with Tahini & Pistachios
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant skewers marinated overnight in za'atar and vinegar, then grilled until tender and buttery, served with tahini sauce and pistachios. Tender, aromatic, and earthy with bright Middle Eastern spices and creamy tahini. A vegetarian side or appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 Japanese eggplant, (or other eggplant, cut into 2-inch pieces)
- 2 Tbsp extra virgin olive oil
- 2 Tbsp honey
- 1 Tbsp sherry vinegar
- 1 Tbsp sesame oil
- 1 Tbsp za'atar
- 2 tsp sumac
- 2 tsp sesame seeds
- 2 cloves garlic, (finely chopped)
- labne ()
- 2 Tbsp tahini ()
- 2 Tbsp chopped parsley ()
- 2 Tbsp pistachios, (roughly chopped, for serving, optional)
- Lemon wedges ()
At a glance
PER SERVING · TIME 510M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 328mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 144mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.