• 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


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 if needed. Liberally sprinkle spices over eggplant.

Roast for 30-40 minutes until soft and 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