Recipes
Eggplant Dip with Yogurt and Za’atar
Za’atar is a Middle Eastern spice blend used in many recipes, from flatbreads to grilled meats. In this recipe, it adds an herby brightness to the eggplant and balances out the yogurt nicely.
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
Instructions
- In a mixing bowl, scoop the pulp of grilled eggplant and combine with yogurt, garlic, olive oil, lemon juice, parsley, salt, and za’atar (ground thyme).
- Sprinkle with fresh thyme leaves and serve with bread.
Recipe and photo courtesy of Al Wadi Al Akhdar
How’d it Taste?
-
Nick Grimshawe says:
This would be much better using the pulp from eggplants your roasted you self rather than using something out of a jar.
Leave a comment