Za'atar Fried Eggplant with Chickpea Salad
Za'atar is an aromatic herb mix that is both earthy and bright, thanks to citrusy sumac. And the mix absolutely transforms eggplant. Served with an Israeli couscous and chickpea salad tossed in garlic vinaigrette, this is a meal packed with tons of flavor.
Servings
Produce
Cucumber
1 0.5 Whole
Dill Bouquet
.10 0.05 oz
Eggplant
1 0.5 Whole
Parsley (Organic)
.25 0.13 oz
Cherry Tomato
8 4 oz
Green onion
1 0.5 Whole
Protein & more
Chickpea
2 1 Can
Israeli couscous
1 0.5 cup
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
To Taste
Spice mix
Garlic vinaigrette
Minced Garlic
3 1.5 Clove
Olive oil
2 1 tablespoon
Champagne vinegar
1 0.5 tablespoon
Dijon mustard
2 1 teaspoon
Agave
2 1 teaspoon
Zaatar Spice Mix
Sumac
2 1 teaspoon
Dried thyme
1 0.5 teaspoon
Sesame Seeds
1 0.5 teaspoon
Dried oregano
1 0.5 teaspoon
Marjoram, dried
1 0.5 teaspoon
Prep ahead (optional)
a. Cut eggplant into 1” slices. b. Peel cucumber as desired; small dice or half-moons. c. Slice cherry tomatoes in half. d. Thinly slice green onion. e. Rough chop dill & parsley. f. Mince garlic.
Instructions
1
Prep eggplant:
a. Add Italian eggplant (1” slices) to baking pan. Season with ½ tsp salt and za’atar spice mix. Set aside.
2
Cook Israeli couscous:
a. In large saucepan over medium-high heat, add 1 tbsp olive oil.
b. Add Israeli couscous and toast couscous until fragrant, stirring constantly.
c. Add 4 cups water (2 cups for 2-person portion) and ½ tsp salt; bring to a low boil then immediately reduce heat and cook at a medium simmer until tender, about 8-10 minutes.
d. Drain and rinse with cold water.
3
Meanwhile, prep Israeli couscous salad:
a. Drain and rinse chickpeas. Add to large mixing bowl.
b. Add cucumber (peel as desired, small dice or half-moons), green onion (thinly slice), cherry tomatoes (slice in half), and Italian parsley (rough chop). Toss to combine.
c. Add couscous, garlic vinaigrette, and salt. Toss to combine.
4
Cook eggplant:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add eggplant and sear each side; cook until tender but not soggy, about 1-2 minutes each side.
5
Serve:
a. Divide eggplant “steaks” among plates. Top with a heaping scoop of Israeli couscous salad.
b. Garnish with dill (rough chop).
Chef's notes
To add meat protein to this recipe, we recommend salmon or chicken as matches for the za'atar spice mix.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX