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.
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
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.
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