Za'atar Roasted Eggplant with Tahini and Lemon

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Slice each eggplant in half lengthwise. Score the cut surfaces in a crosshatch pattern, making deep cuts without piercing the skin.

In a small bowl, combine the sesame seeds, dried thyme, dried oregano, salt, and black pepper to make your za'atar blend.

Brush the eggplant halves generously with olive oil, then sprinkle the za'atar blend evenly over the cut surfaces. Press gently to help the spices adhere.

Place the eggplant halves cut-side up on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is tender and the surfaces are golden and caramelized.

For deeper charring, switch to broil for the final 3-5 minutes. Watch carefully so the za'atar rub does not burn.

While the eggplant roasts, prepare the tahini sauce. In a bowl, whisk together the tahini, lemon juice, minced garlic, and salt.

Add the water gradually, whisking continuously, until the sauce reaches a smooth, pourable consistency.

Stir in the olive oil and adjust seasoning with more salt or lemon juice if needed.

Transfer the roasted eggplant halves to a serving platter, cut-side up.

Spoon the tahini sauce generously over each eggplant half, letting it pool in the crevices of the scored flesh.

Add the water gradually, whisking continuously, until the sauce reaches a smooth, pourable consistency.