Za’atar Roasted Eggplant

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1 globe eggplant (about 1 lb)

1 ½ tablespoons olive oil

1 tablespoon za’atar spice mix

¼ teaspoon salt, more to taste

1 large garlic clove

1. Preheat oven to 400F

2. Slice Eggplant in half, then slice deeply at a diagonal at one-inch intervals, careful not to cut through skin.

3. Season each side with ⅛ teaspoon kosher salt, sprinkling it into the slices if possible. 

4. Mix oil, spices, garlic together in a bowl to make a paste. Brush or spoon the entire contents over the eggplant and place on a sheet pan in the oven and bake for 1 hour rotating halfway through. After an hour, pierce with a fork and if they are very tender and juicy, they are done. Bigger eggplants may take longer.

4. In the meantime, cook the grain and chop or prep any other veggies. When the eggplant is done top warm rice or cous cous with it. Optionally, add olives, cherry tomatoes, or feta cheese.