Eggplant with Buttermilk Sauce

This recipe comes from Plenty by Yotam Ottolemghi and it is amazing!! I did make a couple changes, cut back on the olive oil and used a little more lemon thyme.

2 medium eggplants
Olive oil
2 tsp lemon Thyme and 8 sprigs
Salt and pepper
1/4 c pomegranate seeds
1 tsp Za’taar
1/2 c buttermilk
1/2 c Greek yogurt
1 1/2 tsp olive oil
1 glove garlic, minced

Preheat the oven to 400°F. Cut the eggplants in half, cut four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shape.

Place the eggplant halves, cut-side up, on a baking sheet. Brush them with olive oil. Sprinkle with the lemon thyme leaves, sprigs and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft. Remove from the oven and allow to cool down completely.

To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.

To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Serves 4.

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