Muttabel With Za'atar-spiced Pita

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 italian eggplants, halved and scored (1 1/2 to 2 pounds total)
• 1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup
• kosher salt & freshly ground black pepper
• 2 teaspoons minced garlic
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons tahini paste
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup small dice red bell pepper
• 8 large pita bread rounds, cut into wedges
• 2 tablespoons za'atar spice mix, dry spice
• 1/2 cup extra-virgin olive oil
• kosher salt

Recipe

• 1 preheat oven to 350 degrees f.
• 2 split the eggplants in half through the stem and score the flesh sides. drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. set aside to cool.
• 3 when the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. add the remaining 1/2 cup of olive oil and pulse again to incorporate. season with salt and pepper, to taste. transfer to a bowl and stir in the red bell pepper. garnish with a drizzle of olive oil if desired. serve with pita strips for dipping.
• 4 while the eggplants are cooking, make pita strips: preheat oven to 375 degrees f. put the pita wedges in a large mixing bowl. combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. season with salt and toss to coat evenly. arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.