Author: Yotam Ottolenghi
For the Eggplant
  1. Preheat oven to 350 degrees
  2. Cut eggplant in half lengthwise. Score a diamond pattern in the flesh of the eggplant halves with a sharp knife.
  3. Place the eggplant, cut side up, on a baking sheet.
  4. Brush with olive oil until the oil is absorbed and the eggplant is golden in color.
  5. Sprinkle with thyme and salt and pepper.
  6. Roast 35-40 minutes until soft. Remove and let cool a bit.
  7. While the eggplant is cooking, remove the seeds from the pomegranate and clean well.
Make the Sauce
  1. Whisk together all of the ingredients until smooth.
  2. Taste and adjust seasoning.
  3. Refrigerate until needed.
Assemble the dish
  1. Spoon the buttermilk sauce over the eggplant halves.
  2. Sprinkle with za’atar and plenty of pomegranate seeds.
  3. Garnish with thyme and drizzle with a little olive oil.
  4. Serve with toasted bread slices.
Recipe Notes

Note: any leftover buttermilk sauce makes a great salad dressing!