Eggplant Dip with Yogurt and Za'atar - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Tr
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). Sprinkl
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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
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