Keto Zaatar Sumac Eggplant. I love eggplant…any way I can get it. I might guess, in some fashion or another I buy 2-3 lbs of eggplant a week and often just cube and sauté it in olive oil, and it is why you see it as a side dish on many of my dinner plates. Both za’atar and sumac are readily available on the internet and always, always in a Middle-Eastern grocery store. I use what’s called an “Aleppo” blend za’atar but the BIGGEST thing to look for is that it does not have wheat in it. Wheat is only a filler, is not original, and definitely not needed. There is what’s called “green za’atar and for what ever it’s worth I don’t like it. There are nearly as many za’atars as there are cooks in the Mid-East because it is served at every meal in some fashion or another and every woman has her own secret recipe. The Za’atar I use is pictured below.
You can dip vegetables, olives, and bread in it, you can sprinkle it atop labne, in dips (hummus) and it goes as well with meats and baked vegetables etc. I use it liberally with my Lemon Chicken With Sumac & Za’atar. and it divine sprinkled on soups like Eggplant Soup and African Peanut Soup. Anyway, I believe after you have gotten and had some of it you might wonder how you ever did without it. Those bright red dots you see on the finished eggplant are Aleppo pepper flakes and again, now that I have them I put them on a LOT. OF. STUFF. Oh, and one other thing. You can see that Keto Zaatar Sumac Eggplant is cross-hatched so that each little diamond is its own succulent bite.
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- 2 Smallish Eggplants
- 6 T Olive Oil + More As/If Needed
- 2 T Za’atar +More To Taste
- 2 t Sumac
- Preheat oven to 425°.
- Without trimming ends cut eggplants in half.
- With small paring knife and without cutting the side skin, make 1” crosshatch marks to bottom, again without cutting into skin bottom.
- Put olive oil into a small bowl and brush onto each eggplant half.
- Sprinkle ½ t sumac on each half.
- Sprinkle ½ T Za’atar on each half + more if wanted.
- Place on foil lined pan and bake about 30-35 minutes or until tender.
- 4 Servings
- 220 Calories, 1.3g Protein, 21.2g Fat, 7.8g Carbs, 3.1g Fiber, 4.7g Net Carbs