You can add garlic to this recipe but I chose to make this Jain friendly. You can also use a food processor if you want it to be more smooth. I chose to have it chunky. If you don't have za'atar spice you can use oregano, rosemary, thyme, parsley or red pepper flakes to season your oil. Eggplant dip can be stored in an airtight container in the refrigerator for up to 5 days.