This is a beautiful and elegant meal, which did not take long to prepare. It’s also can double as an appetizer if you use baby eggplants (cooking time would change). .
1 large eggplant, sliced in half
4 tbsp extra virgin olive oil
2 tbsp zaatar
2 tbsp Parmesan (plus some more later)
1 zucchini .
1/2 cup each ricotta and goat cheese
1 cup canned chickpeas
2 sundried tomatoes, chopped
Handful marinated olives, sliced
A few fresh basil leaves
Freshly grated Parmesan .
Tahini, silan and sesame seeds to garnish
Preheat oven to 425°F.
On each eggplant half, score almost all the way through and them scoop out insides (leaving about 1/4 inch of insides). Chop eggplant into small cubes.
Slice zucchini into 1/4 inch coins.
Mix together oil, zaatar and parmesan. Brush some mixture onto eggplant boats, and coat eggplant cubes and zucchini rounds.
Place eggplant skin side down on 1 baking sheet, with cubed eggplant next to it, spread out in a single layer.
Spread zucchini on a separate sheet in a single layer (unless you have space for a single layer on the first sheet). Bake for about 10 minutes. Then broil each sheet separately for 3-5 minutes. Watch carefully because each oven is different – they should easily pierce with a fork and maybe get a bit crispy but don’t let them burn! .
Mix together eggplant cubes, zucchini, cheeses, sundried tomatoes, olives, chickpeas and basil. I think roasted cauliflower would have also been delicious in here. .
Drizzle on tahini, silan and sprinkle on some sesame seeds