Za'atar is a blend of herbs and seasonings common to Middle Eastern and Mediterranean cuisines, with roots going back all the way back to ancient Egypt. It typically contains dried herbs like thyme and oregano, sesame seeds, sumac and salt. You can make your own, but for ease, I use a premade blend found at most grocery stores or stores with global foods like World Market.

How should I store and reheat leftovers?

Leftovers store well in the refrigerator for up to 4 days in an airtight container. Store the eggplant and sauce separately and top after reheating. My favorite way to reheat roasted eggplant is to pop it in the air fryer on the warm setting. You can also reheat it in the oven at 400°F until warmed through, or heat in a skillet with a drizzle of olive oil.

Can I use a globe eggplant?

Yes. Cut larger globe eggplant into 1-inch wedges. You can also cut it in half and roast the halves skin side down, increasing the cooking time.

What if I haven't introduced sesame to baby yet?

Sesame, present in both tahini and za'atar, is a common allergen. It's the only allergen in this dish if you use the basic lemon tahini sauce, so if you haven't introduced baby to sesame yet, don't worry. Just make sure there are no other new allergens at the same meal. Observe baby for two hours after serving sesame for signs of a reaction. If you use the yogurt tahini sauce, make sure baby has been introduced to dairy already. For more help and peace of mind, grab by step-by-step guide for safely introducing allergens .

Baby Friendly Za'atar Roasted Eggplant with Tahini Sauce

Name: Baby Friendly Za'atar Roasted Eggplant with Tahini Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 large Italian eggplant; 1 tbsp olive oil; 1 tsp za'atar; tahini yogurt sauce; fresh herbs such as dill, parsley and/or mint (optional, for topping)

Baby Friendly Za'atar Roasted Eggplant with Tahini Sauce

wedges of zaatar roasted eggplant drizzled with tahini sauce and topped with fresh herbs on parchment.

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3-ingredient roasted eggplant with za'atar is a simple, flavorful side dish for family dinners that is baby led weaning friendly and easy to pull off. Take things up a notch by drizzling it with a quick tahini sauce and a sprinkle of fresh herbs!

Author: Kaleigh
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2-4 servings 1x
Category: side dish
Method: roasted
Cuisine: Mediterranean

Ingredients

Scale

1 large Italian eggplant
1 tbsp olive oil
1 tsp za'atar
tahini yogurt sauce
fresh herbs such as dill, parsley and/or mint (optional, for topping)

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Instructions

Heat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Cut the eggplant into quarters lengthwise so that you have long, thin wedges. Place skin-side down on the baking sheet.
Drizzle eggplant with olive oil and rub all over so that it's coated evenly. Sprinkle with za'atar.
Roast eggplant for 20-25 minutes, or until the flesh is soft enough to mash between your finger and thumb.
Drizzle eggplant with tahini sauce just before serving. Sprinkle with chopped fresh herbs if you'd like.

Equipment

baking sheet

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sharp knife

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silicone baking mat

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Notes

Store leftovers in the refrigerator in an airtight container for up to 4 days. Store the sauce separately and drizzle on after reheating.
If you only have or can find the fat, round globe eggplant, just cut it into roughly 1-inch wide wedges. You could also cut it in half and roast the two halves, cut side up, but it it will take longer.
To keep things dairy-free, use the basic lemon tahini sauce on the recipe page.
If you don't have time to make tahini sauce, drizzle the finished eggplant with a little plain tahini (the thin, pourable kind such as Soom tahini). Or just leave it off, the dish will still be delicious!
You could also try this recipe with zucchini or summer squash in place of eggplant if you have some on hand.

Find it online: https://babyledbliss.com/baby-zaatar-roasted-eggplant/