Za’atar Halloumi, Sirloin Steak & Eggplant Wraps

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the garlic powder, salt, and pepper (for 4 servings, spread potatoes out across entire sheet). Roast on top rack for 10 minutes (you’ll add more to the sheet then).

Meanwhile, toss eggplant in a medium bowl with a drizzle of olive oil, half the Za’atar Spice, salt, and pepper.

Once potatoes have roasted 10 minutes, remove sheet from oven and carefully transfer eggplant to empty side (for 4, transfer eggplant to a second sheet and roast on middle rack).

Return to top rack and roast until potatoes are golden and crispy and eggplant is browned and tender, 10-12 minutes.

Rinse and wipe out bowl used for eggplant.

Meanwhile, in a second medium microwave-safe bowl, combine shallot, juice from half the lemon, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to use in Step 5.

In bowl used for eggplant, combine tomato, cucumber, a large drizzle of olive oil, juice from one lemon wedge (two wedges for 4), salt, and pepper.

In a small bowl, combine mayonnaise, remaining garlic powder, and a pinch of salt.

Place remaining Za’atar Spice on a plate. Add grilling cheese and turn to coat in spice, pressing to adhere.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated cheese and sear until browned, 1-2 minutes per side.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Place tortillas on a clean work surface. Spread bottom third of each tortilla with garlic mayo. Top with roasted eggplant, seared cheese, tomato-cucumber salad (draining first), and pickled shallot (draining first).

Fold bottom side of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.