Ingredients
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
Nick Grimshawe says: 
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