Serves 8
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
1. Preheat 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.
2. 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.
