Grilled Za'atar Chicken and Cumin Eggplant

Ingredients

Serves/makes 4

4 chicken breasts, pounded to an even thickness

1/2 cup olive oil

1/4 cup white wine or lemon juice

2 tablespoons za'atar

3 cloves garlic, minced or grated

1 large eggplant, peeled if desired

Olive oil for brushing

1-2 tablespoons cumin

1 teaspoon salt

1.
Crush the mint to release its flavors for the mint-yogurt sauce.
2.
Combine all yogurt sauce ingredients in a food processor and blend quickly. Refrigerate until serving.
3.
Mix chicken marinade ingredients in a dish. Add chicken, coat well, refrigerate for about 9 hours.
4.
Preheat grill to medium-high heat 30 minutes before cooking.
5.
Grill chicken about 6 minutes per side until internal temperature is between 150°F and 160°F.
6.
Let chicken rest; internal temperature will rise further.
7.
Slice eggplant into 1/2 inch rounds, brush with olive oil, rub with cumin and salt.
8.
Grill eggplant slices for about 3 minutes per side until tender and charred, aligning with chicken's readiness.

Serve the chicken and eggplant with the minted-yogurt sauce.
Complements well with a green salad and pita bread for a full meal.
I might try to split the greek yogurt with some sour cream and maybe add a little sugar next time