Baked Eggplant with Ebly | Climate-Friendly Cooking 🥕

Ingredients

• 2 eggplants (about 800-1000 g)
• 1 clove of garlic
• 80 g olive oil
• 1 pinch of thyme
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of chilli
• as a side dish: 100 g durum wheat berries (Ebly)
• 150 g natural yoghurt
• 25 g olive oil
• 5 g parsley
• optional to serve: 1 teaspoon za'atar