Eggplants with Buttermilk Sauce

Ingredients

• 2 pieces large long eggplants
• 80 ml olive oil (for brushing)
• 1 1/2 tsp lemon thyme leaves
• 1 pinch Maldon sea salt
• 1 pinch black pepper
• 1 piece pomegranate
• 1 tsp za'atar
• 135 ml buttermilk
• 120 ml Greek yogurt
• 22.5 ml olive oil (for the sauce)
• 1 piece small garlic clove
• 1 pinch salt (for the sauce)
• 4 sprigs lemon thyme sprigs (for garnish)
• 1 filet olive oil (for drizzling)

Method

1. Preheat the oven to 200°C (400°F). Cut the eggplants in half lengthwise, keeping the stem attached (for presentation, do not eat it).
2. Using a small, sharp knife, make 3 or 4 parallel incisions on the cut side of each eggplant half, without piercing the skin. Repeat diagonally at a 45° angle to form a diamond crosshatch pattern.
3. Arrange the eggplant halves cut side up on a baking sheet lined with parchment paper. Brush them with olive oil, continuing until all the oil is absorbed by the flesh. Sprinkle with lemon thyme leaves, salt and pepper. Bake for 35 to 40 minutes, until the flesh is tender, flavorful and deeply golden. Remove from the oven and let cool completely.
4. While the eggplants are cooking, cut the pomegranate in half horizontally. Hold one half over a bowl, cut side against your palm, and gently tap the skin with the back of a wooden spoon or a rolling pin. Gradually increase the force until the seeds fall naturally between your fingers into the bowl. Sort through the seeds to remove any pieces of white pith.
5. Prepare the buttermilk sauce according to the prepared component recipe.
6. To serve, generously spoon the buttermilk sauce over each eggplant half without covering the stems. Sprinkle with za'atar and plenty of pomegranate seeds, garnish with lemon thyme sprigs, and finish with a drizzle of olive oil.

Nutrition

Per serving

Energy

552.8 kcal

Protein

2.46 g

Carbohydrate

7.19 g

Fat

57.94 g

Fibre

1.36 g

Calcium

3.17 mg

Iron

0.09 mg

Magnesium

3.5 mg