Eggplant Dip with Yoghurt and Zaatar

2016-03-08
  • Cuisine: Lebanese
  • Course: Appetizer
  • Skill Level: Beginner
  • Yield : 1 plate
  • Servings : 2
  • Prep Time : 10m
A Middle Eastern Eggplant salad with yoghurt & zaatar!

Ingredients

  • 1 / 480g jar Al Wadi Al Akhdar Pulp of Grilled Eggplant
  • ½ cup yogurt
  • 2-4 garlic cloves, crushed
  • ¼ cup Al Wadi Al Akhdar olive oil
  • ¼ cup lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tsp sea salt
  • 3 tbsp ground thyme (zaatar)
  • Fresh thyme leaves, to garnish
  • Toasted bread, pita or baguette

Directions

Step 1

In a mixing bowl, scoop the pulp of grilled eggplant and combine with yogurt, garlic, olive oil, lemon juice, parsley, salt and ground thyme. Sprinkle with fresh thyme leaves and serve with bread.

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Comments (2)
  1. posted by Rudi on April 5, 2016

    Great healthy recipes of eggplant and suitable for people who are on a cholesterol diet. Thank you!

      Reply
    • posted by Al Wadi Al Akhdar on May 10, 2016

      Thank you for the feedback 🙂

        Reply

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