Crispy Za’atar-Eggplant Flatbreads
with Tomato Herb Salad & Hummus
Za'atar is a Levantine spice blend named after its key ingredient, a wild herb that tastes like oregano, marjoram, and thyme. The spice blend also contains white sesame seeds and tangy sumac, making it a wonderfully dynamic combination of herby, toasty, woodsy, and bright. These za'atar-coated flatbreads showcase slices of tender roasted eggplant with dollops of creamy hummus.
INGREDIENTS
- 1 eggplant, peeled lengthwise to form a stripe pattern and cut into 1/2-inch thick rounds
- 2 flatbreads
- 1 tbsp za'atar seasoning
- 1 garlic clove, peeled and grated
- 1 tbsp red wine vinegar
- 4 oz grape tomatoes, roughly chopped
- 0.5 oz parsley, leaves and tender stems roughly chopped
- 0.25 oz mint, leaves roughly chopped
- 1/4 cup hummus
- 1/4 cup olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Place eggplant on foil-lined baking sheet, brush both sides with 1 tbsp olive oil, and sprinkle with salt. Roast until eggplant softens, about 10 minutes. Flip eggplant and roast until eggplant is starting to brown, about 15 minutes. (4-serving meal: use 2 tbsp olive oil)
Brush 1 tbsp olive oil on each flatbread and sprinkle with za’atar seasoning. Place directly on oven rack, za’atar side up, and toast until flatbreads are golden brown and crispy, 5 to 7 minutes. (4-serving meal: use 2 tbsp olive oil)
Stir together garlic, vinegar, tomatoes, parsley, mint, 1 tbsp olive oil, and a pinch of salt in medium bowl and stir to combine. (4-serving meal: use 2 tbsp olive oil)
Add crispy eggplant to each za’atar flatbread and dollop with hummus. Top with tomato herb salad and drizzle with 1 tbsp olive oil. Enjoy!
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