Eggplant Dip with Yogurt and Za'atar

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.

Banner Image:

Eggplant dip with yoghurt and Zaatar (2).JPG

Grain:

Wheat [1]

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

Active time:

10 minutes

Yield:

4 portions

Nutrition:

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

Author:

Recipe and photo courtesy of Al Wadi Al Akhdar [2]

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy

Course:

Dips & Sauces

Dietary choice:

Vegetarian Vegan

Rating:

Description:

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.