Ingredients:

  • 4 mini eggplants, halved and scored
  • 1/4 cup olive oil
  • Cumin
  • Harissa
  • Za’atar
  • Salt
  • Pepper
  • Fresh parsley, coarsely chopped
  • 1 half lemon, halved
  • 1/4 cup crumbled feta cheese

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and place eggplant halves (scored side up) on the sheet. Pour olive oil generously over eggplants, adding more

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if needed. Liberally sprinkle spices over eggplant.

Roast for 30-40 minutes until soft and

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golden. Remove from oven, and sprinkle with feta and parsley. Squeeze lemon over vegetables and drizzle extra olive oil, if desired.

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.