This summer is flying by way too fast. It doesn’t seem like I should have reached the “too hot to think” stage yet, but I’m telling you, I am.

If you happen to see me drizzling honey and shaking chili flakes on everything, now you know why. It’s too hot to think and I’ve found something that works and I don’t wanna let go.

Or try to think of anything new.

Rutabaga, corn, chicken, these are all things that have gotten the drizzle and shake while still scorching hot from the grill. That part is key. You want to see that honey get all warm and runny!

The latest, and probably most favorite yet, is grilled eggplant. With eggplant I throw a little za’atar in the mix too, a nod to Middle Eastern flavors.

You may see za’atar spelled as zatar. You may see it made with or without sumac. Generally, it’s a spice blend consisting of thyme, sesame seeds and salt. And sometimes sumac. It also may just refer to a green herb, usually thyme but can be other related plants as well.

King of like kugel, apparently it’s really not one thing. But if you go looking for za’atar (which you absolutely should) you want the spice blend and I bet that’s what you’ll find. Check with your local specialty spice store, Middle Eastern grocery, or of course, online.

side note: my friend made some really tasty turkey burgers seasoned with za’atar so there’s another idea for ya!

But seriously, don’t think about it too much. It’s too hot for that. Just go ahead and make it!

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Grilled Eggplant with Za'atar, Chili and Honey


1 medium eggplant, sliced into 1/4" rounds
sea salt
4-6 tablespoons avocado oil, or other high heat cooking oil (or use an oil mister to achieve the same result with less oil)
1-2 tablespoons zatar
red chili flakes


Sprinkle the eggplant rounds with sea salt and place between layers of paper towels on a rimmed baking sheet. Refrigerate for several hours. Rinse with water and pay dry with a clean dishtowel. Arrange on a baking sheet.

Preheat grill to medium-high heat.

Option 1: Mix together oil and zatar seasoning and spread on both sides of eggplant pieces with a grill brush.

Option 2: Mist eggplant slices generously with oil and rub with zatar.

Grill eggplant slices for about 10 minutes, turning halfway through, until they are tender and grill marks appear. Transfer to serving platter and immediately drizzle with honey and sprinkle with chili flakes.

Cara Lyons,