Grilled Fattoush With Za’Atar Eggplant

• 3 tablespoons za'atar spice mix
• 4 garlic cloves, finely grated
• 1 1/4 cups extra virgin olive oil
• 2 lbs mixed eggplants, such as Italian, Japanese, Graffiti and or or Fairy Tale, halved (or quartered if large) lengthwise
• 1 large red onion, sliced into rounds
• 24 inches pita bread
• kosher salt, freshly ground pepper
• 3/4 cup fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon finely grated lemon zest
• 2 lbs small mixed heirloom tomatoes, halved, or cut into wedges if large
• 8 ounces Greek feta cheese, broken into large pieces
• 2 large Persian cucumbers, thinly sliced
• 1/2 cup pitted kalamata olive
• 1/2 cup torn basil leaves
• 1/4 cup dill sprigs
• vegetable oil (for brushing)

1. Whisk za'atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za'atar oil. Season with salt and pepper; reserve remaining oil for dressing.
2. Prepare a grill for high heat; thoroughly clean grates and brush with oil.
3. Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
4. Whisk lemon juice, honey, zest, 2 teaspoons salt, 1/2 teaspoon pepper and remaining za'atar oil until completely combined.
5. Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.

zaatar spice mix, garlic, extra virgin olive oil, mixed eggplants, red onion, bread, kosher salt, lemon juice, honey, lemon zest, mixed heirloom tomatoes, feta cheese, cucumbers, olive, torn basil, dill sprigs, vegetable oil

Taken from www.food.com/recipe/grilled-fattoush-with-za-atar-eggplant-536442 (may not work)