Za'atar Pasta Salad

Preheat the oven to 425 ºF. Grease a large baking tray then spread the eggplant in a single layer. Drizzle a bit of olive oil over top, and sprinkle some salt and pepper. Bake for 15-20 minutes, then stir the eggplant, and bake an additional 15 minutes or until very tender and golden brown. Remove from oven and let cool.

Meanwhile, cook the pasta according to package directions, when done cooking, drain and let cool. Toss with some extra virgin olive oil as it cools to keep it from sticking.

Using an immersion blender, a regular upright blender, or a sealable jar: combine all the ingredients for the za'atar vinaigrette. Blend or shake until you have a creamy immulsion. If using a jar, grate or press the garlic before adding.

In a large mixing bowl combine the cooled pasta, eggplant, cherry tomatoes, vegan cheese, and za'atar dressing and toss to combine. Add parsley for garnish along with any other fresh herbs you like (e.g. thyme, oregano, savory). Finish off with toasted sesame seeds or additional za'atar to taste.

Enjoy immediately or store in the fridge until ready to eat.