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
- 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
Saturated Fat: 1.5g