Eggplants with buttermilk sauce

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Buttermilk sauce Eggplant

Ingredients:

  • 2 large and long eggplants
  • 1/3 cup olive oil
  • 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
  • Maldon sea salt and black pepper
  • 1 pomegranate
  • 1 tsp za’atar

Sauce:

  • 9 tbsp buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tbsp olive oil
  • 1 small garlic clove
  • Pinch of salt

Preparation:

  1. Preheat the oven to 180°F.
  2. Cut the eggplants in half lengthways. Brush them with olive oil
  3. Sprinkle with the lemon thyme leaves and some salt and pepper.
  4. Roast for 35 to 40 minutes.
  5. While the eggplants are in the oven, cut the pomegranate into two horizontally.
  6. Use wooden spoon or a rolling pin to gently knock on the pomegranate skin.
  7. Remove any bits of white skin or membrane.
  8. To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
  9. To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks.
  10. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme.
  11. Finish with a drizzle of olive oil.

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