loaded roasted eggplant - TK

Ingredients

• 4 ounces feta (preferably authentic sheep’s milk feta), crumbled
• 1 teaspoon Za’atar
• 1 teaspoon Aleppo chili flake (or regular chili flake)
• 1/2 lemon, zest and juice
• 2 tablespoons olive oil
• 1 cup mixture of fresh herbs such as parsley and cilantro (mint works well also)
• 1 small shallot, roughly chopped
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 garlic cloves, peeled
• 1 teaspoon chili flake (I like Aleppo chili flake)
• 1 teaspoon salt