1 Italian Frying pepper, seeds removed, small dice
1 medium onion, small dice
2 Tbsp fresh mint, chopped
½ cup fresh parsley, chopped
The juice of 1 lemon, to taste
¼ tsp crushed red pepper
1-2 tsp fresh zaatar leaf, minced or ½ tsp zaatar seasoning
Instructions
Heat a grill to medium heat, or heat a grill pan on your stove top. Slice the eggplant into rounds, about ½ inch thick. Rub salt on each side of the eggplant and lay on a baking sheet for 45 minutes to an hour. Use a paper towel to pat the eggplant dry, then brush each side of the slices generously with olive oil. Sprinkle each side with salt, pepper and zaatar.
Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom, soft and fully cooked. Remove the slices from the grill and let the eggplant cool to room temperature.
Chop the grilled eggplant into small, bite-sized pieces and place in a large bowl. Add the remaining ingredients and stir to combine. Season to your liking with additional salt, pepper, crushed red pepper and/or olive oil.
