Average: 0 (0 votes)
Active time
10 minutes
Total time
15 minutes
4 portions

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

  1. 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).
  2. Sprinkle with fresh thyme leaves and serve with bread.

Recipe and photo courtesy of Al Wadi Al Akhdar


Calories: 150
Fat: 9g
Saturated Fat: 1.5g
Sodium: 790mg
Carbohydrate: 15g
Fiber: 1

Yield: 4 portions

How'd it Taste?

Nick Grimshawe
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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