1 eggplant, sliced into 1/4 inch rounds
5 tbsp extra virgin olive oil, divided
1 tsp salt, divided
Zest 1/2 lemon
1 tbsp zaatar (I used @peregnaturalwhich is klp)
1 clove garlic, minced
1/2 shallot, minced
1/2 tsp salt
Freshly ground pepper
Mix together 2 tbsp oil, 1/2 tsp salt and freshly ground pepper. Use it to coat eggplant.
Place eggplant in a single layer on a large, greased baking sheet.
Broil on top rack for 2-3 minutes per side. I turn the light on in my oven and watch carefully – every oven is different. It should not burn but should get lightly browned. (Do not use parchment, it could easily burn)
Mix together remaining ingredients. Pour mixture over eggplant and refrigerate for a few hours or up to 4 days.