Roasted Eggplant With Spices & Asiago Cheese

I am now a former eggplant/aubergine hater. I won’t say that I like it in all its various applications, but I have recently found a few methods of preparation of which my palate approves. The eggplant dish I prepared today was much more than tolerably acceptable. It was absolutely delicious!

I cut the aubergines into spirals by first piercing them through with the sharpened end of an artist’s large (#24) paintbrush.


I then worked my way around the fruit cutting on a diagonal with a sharp knife. I heeded the common advice to salt the eggplant to remove any bitterness. Not only was that unnecessary, it resulted in the dish almost being too salty because I neglected to wipe off the salted surfaces.


I put together a combination of herbs and spices, building on the basic concept of the spice mixture known as za’atar. I used:

  • thyme
  • marjoram
  • sumac
  • sesame seeds
  • dried red chilis (arbol)
  • cumin seeds
  • kalonji seeds (nigella)
  • kosher salt

In a dry pan I toasted the cumin seeds, red chilis, kalonji seeds and sesame seeds, then coarsely ground the roasted spices with kosher salt using a mortar and pestle. All the spices and herbs were mixed together in olive oil and applied to the inside surfaces of the eggplant spirals.



I baked the aubergines at 400ºF for 40 minutes, then inserted shredded Asiago cheese mixed with sumac into the cuts and baked for another 5 minutes.



This dish will definitely be on the menu again.




4 thoughts on “Roasted Eggplant With Spices & Asiago Cheese

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