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Roasted Eggplant “Steaks” with Chickpea, Tomato and Feta Salad
Ingredients
  • 3 medium Italian eggplants (approximately 2¼ pounds), tops removed
  • 10 tablespoons extra-virgin olive oil, divided
  • kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons za’atar, divided
Steps
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