It’s been a while, but we’ve kept cooking. Recently, the Baker made a delicious za’atar olive oil roasted eggplant. The inspiration for this dish is pizza. Sort of a pizza in which the eggplant acts as a crust and the finely sliced onion has a similar texture to the cheese.
First, she cut the eggplant in half then scored it then rubbed olive oil salt and pepper on it to roast. Then, after removing it from the oven, she added a bunch of za’atar.
Then, she sliced the onions incredibly thin. She cooked the onions til they were translucent and then added them to a garlic tomato sauce. She also sautéed broccoli stems and added them to the tomato sauce. The onions were seasoned with lots of fresh oregano, dried basil, thyme, rosemary, and a few other spices.
The recipe, while relatively simple, was incredibly delicious.