Broiled Eggplant with Zatar (or Za'atar)

Besides a wood fired grill, there is no better way to cook eggplant than thinly sliced, brushed with oil, and under a broiler. There's also no other way that's faster or that uses less fat.

Thinly sliced, broiled eggplant actually takes less time to make than ordering a hamburger. I had a few slices left over from a lasagna and popped them in the oven while reading Mark Bittman's new blog. I sprinkled them with some za'atar from a huge, cheap box I picked up at a co-op in Ohio and they were soft yet crispy in no time. I threw them on an arepa, because I had one, and because I thought they'd look nice on something white. They did.

By the way, if you have a charcoal grill, and you have some wood, you can have a wood fired grill. Just make sure you don't use any kind that's poisonous.