1 large eggplant (about 1 1/2 pounds)
1 t. coarse salt
1/4 t. freshly ground black pepper
1 T. olive oil
2 t. za'atar
1 T. toasted sesame oil
2 T. lemon juice1 clove garlic, minced
Heat broiler. Slice eggplant into 3/4-inch-thick rounds, and cut each into 3/4-inch-wide strips. Toss with coarse salt and ground pepper. Spread in a single layer on lightly oiled baking sheet. Whisk remaining ingredients together, and drizzle over eggplant. Toss to coat and spread evenly again. Broil until eggplant is browned and tender, about 15 minutes. Serves 2.