Za'atar and Olive Oil Roasted Eggplant with Tahini and Balsamic Glaze

Method

1. Before serving, sprinkle za'atar over the eggplant and drizzle additional olive oil.
2. Preheat oven to 200°C (390°F). Cut eggplant in half and place on baking sheet.
3. Drizzle with olive oil and roast for 30-35 minutes until tender.
4. While eggplant roasts, mix garlic, tahini, lemon juice, salt, and cumin in a bowl.
5. Once cooled, scoop out eggplant flesh and mash with the tahini mixture.
6. Drizzle with balsamic glaze and serve as a dip or side.