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Eggplant With Buttermilk Sauce
Makes 4 as a starter
| prepPreheat oven to 400°F / 200°C | |||
| prepLine baking sheet with parchment paper | |||
| 2 large and long eggplants | Score & brush eggplant | Roast 400°F / 200°C, 35–40 min | Cool, assemble & garnish |
| ⅓ cup / 80 ml olive oil | |||
| 1½ tsp lemon thyme leaves | |||
| Maldon sea salt and black pepper | |||
| 1 pomegranate | Extract pomegranate seeds | ||
| 9 tbsp / 135 ml buttermilk | Whisk sauce ingredients | ||
| ½ cup / 120 ml Greek yogurt | |||
| 1½ tbsp / 23 ml olive oil | |||
| 1 small garlic clove, crushed | |||
| Pinch of salt | |||
| 1 tsp za'atar | |||
| Lemon thyme sprigs for garnish | |||
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