OTTOLENGHI’S EGGPLANT WITH BUTTERMILK SAUCE AND POMEGRANATE
For the Eggplant
Preheat oven to 350 degrees
Cut eggplant in half lengthwise. Score a diamond pattern in the flesh of the eggplant halves with a sharp knife.
Place the eggplant, cut side up, on a baking sheet.
Brush with olive oil until the oil is absorbed and the eggplant is golden in color.
Sprinkle with thyme and salt and pepper.
Roast 35-40 minutes until soft. Remove and let cool a bit.
While the eggplant is cooking, remove the seeds from the pomegranate and clean well.
Make the Sauce
Whisk together all of the ingredients until smooth.
Taste and adjust seasoning.
Refrigerate until needed.
Assemble the dish
Spoon the buttermilk sauce over the eggplant halves.
Sprinkle with za’atar and plenty of pomegranate seeds.
Garnish with thyme and drizzle with a little olive oil.
Serve with toasted bread slices.
Note: any leftover buttermilk sauce makes a great salad dressing!
Thank you for trying my recipe - enjoy! Susan Murray, awomancooksinasheville.com