1 – 16 oz jar pulp of grilled eggplant
½ cup greek yogurt, natural
3 garlic cloves, crushed
¼ cup extra virgin olive oil
¼ cup lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon sea salt
3 tablespoons za’atar (ground thyme)
Fresh thyme leaves, to garnish
Whole wheat bread, pita, or baguette, toasted
Recipe and photo courtesy of Al Wadi Al Akhdar [2]
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://www.alwadi-alakhdar.com/recipe/appetizers/eggplant-dip-with-yoghurt-and-zaatar/