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Roasted Eggplant Za'atar Pizza

Roasted Eggplant Za'atar Pizza
This Recipe Is:

WebMD Recipe from

  • 3 tablespoons
  • 1 tablespoon
    lemon juice
  • 1 clove
  • eggplant
  • 2 teaspoons
    extra-virgin olive oil
  • small yellow onion, halved and sliced
  • whole grain pizza crust
  • 3/4 cup
    shredded mozzarella
  • 1 tablespoon
  • 1/3 cup
    crumbled feta
    fresh thyme leaves
    salt and pepper
    dried oregano
  1. Preheat the oven to 500°F. Mix all of the tahini spread ingredients together in a bowl, set aside.
  2. Peel the eggplant (doesn’t have to be perfect) and cut it in to small pieces. Drizzle it with the olive oil, generous pinch of salt and dried oregano. Toss to coat. Spread it on a baking sheet and roast it for 15-20 minutes. Note, you could also throw the onions on there to streamline the recipe, but I like to do it in a cast iron to really char those babies.
  3. To char the onions, heat a pan over medium high heat with a dash of oil (I like to use cast iron here), add the onions and char them for about 10-15 minutes, tossing them around occasionally. The point is to cook them on high heat, without a lot of moisture, to char the sides, as opposed to caramelizing them.
  4. Roll out your crust and put it on a floured/cornmeal sprinkled baking sheet. Spread the tahini spread across the surface, sprinkle the mozzarella, the eggplant chunks and charred onions, the za’atar, and the crumbled feta. Drizzle a bit of olive oil on top, and bake the pizza for 12-15 minutes until the edges crisp up. Garnish the top with a generous sprinkle of the fresh thyme leaves.
Nutritional Information

Makes: 4 servings
  • Calories347
  • Carbohydrates43.6
  • Cholesterol25 mg
  • Fat14.6 g
    • Saturated fat5.3 g
  • Sodium261 mg
  • Protein12 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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