Middle Eastern Za’atar Crumbed Eggplant Chips

Middle Eastern Za'atar eggplant chips

Finding whole food snacks on my quest to avoid processed foods has been challenging. I usually reach for carrot sticks and the always present bowl of homemade hummus in the fridge for snacking emergencies. When I’m not hungry, just peckish, I make kale chips.

Today however, I had the munchies, bad.

Do you know that feeling when you feel like something but just can’t put your finger on what you actually want? You pace the kitchen, check the fridge, then the pantry, then the fridge again just in case something magically appeared that wasn’t there 4 seconds ago?

There was an eggplant in the crisper, stale bread on the bench and a bag of zaa’tar in the pantry.



Middle Eastern Za’atar Crumbed Eggplant Chips

  • 1 large eggplant (aubergine)
  • ¼ cup plain flour
  • ¾ cup bread or panko crumbs
  • 3 eggs, beaten
  • ¼ cup za’atar spice mix*
  • Sea salt
  • Olive Oil or spray

Preheat the oven to 200 degrees C.

Trim the ends of the eggplant and discard. Slice the eggplant into 2 cm thick slices then across to make ‘chips’.

Pour the flour, bread/panko crumbs and eggs into separate bowls. Combine 1 tablespoon of za’atar into the beaten eggs, then 1 tablespoon za’atar into the breadcrumb bowl and another tablespoon za’atar into the flour bowl.

First the flour

First the flour…

...then the egg mix

…then the egg mix

and finally the breadcrumbs

and finally the breadcrumbs

Toss the eggplant chips into the flour, dunk them into the egg mix and finally into the breadcrumb bowl. Sprinkle any remainder za’atar spice mix over the top.

Lay the coated eggplant chips onto a baking tray, spray lightly with olive oil and bake in the preheated oven for about 20 minutes until crispy. Remove from oven and sprinkle with sea salt flakes while they’re hot.

Middle Eastern Za'atar eggplant aubergine chips

To serve, combine a simple yoghurt dip by combining natural Greek style yoghurt, olive oil, dried mint and a sprinkle of paprika.

The nature of eggplant means these chips won’t stay crispy for long, so devour immediately and satisfy those cravings!!

*Za’atar is a spice mix found in all Middle Eastern specialty stores, and now in most deli’s and supermarkets. Za’atars fragrant and tangy mix contains dried wild thyme, sumac and sesame seeds.

Za'atar spice mix

Za’atar spice mix

**If you’re not feeling adventurous enough to try Za’atar, you could easily transform this dish from Middle Eastern to Italian by substituting za’atar with fresh parmesan cheese.

Middle Eastern Za'atar eggplant chips


63 thoughts on “Middle Eastern Za’atar Crumbed Eggplant Chips

  1. I love a recipe that includes the instruction ‘devour immediately’! And this sounds like a healthy way to cook eggplant without too much oil, so you could justify devouring a lot of them…

  2. This sounds like a great snack, Lisa, and being baked rather than fried, a healthy one, too. I envy your ability to create something like this on the spur of the moment, Lisa. That’s soo not me. I’m pleased with myself if I walk out of the kitchen with some jam on a piece of bread. 🙂

  3. How brilliant, a healthy combination of zaátar and aubergine. I love this idea. Plus to put dried mint into yoghurt, sure beats running out to pick fresh mint 2 minutes before you plant to serve up! Claire’s idea with zucchini would be good too. Well done Lisa x 😀

  4. I love za’atar spices and recently used them on aubergines to top hummus and funnily enough my dad who loves Aubergine bhajia asked what they’d be like in them…I will try your gorgeous recipe out on him! X

  5. Oh so delicious! Its got everything I LOVE and its baked, yummy!! I’m not much of a snacker but when I want to, I like to have something substantial and wicked, these would definitely fit the bill. Thanks Lisa!


      • That is a very good thing! It is difficult to find here – do you ever make your own? I love putting za’atar on a homemade flatbread, as they used to do a little neighborhood bakery when I lived in Atlanta, Georgia. MMM.

      • I do indeed make my own, but most of the time it’s just so convenient to have a packet handy in the pantry 🙂 za’atar on home made flat bread is SO good! Do you have a great link to making your own bread?

      • Please send me the link to your favorite flatbread recipe, as well as your za’atar (spice blend of the gods! lol!), if you don’t mind. I would so appreciate it. Love your blog, chica. Thank you…

      • That is a very good thing! It is difficult to find here – do you ever make your own? I love putting za’atar on a homemade flatbread, as they used to do a little neighborhood bakery when I lived in Atlanta, Georgia. MMM.

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