Provided by Yotam Ottolenghi
Categories Appetizer Roast Christmas Vegetarian Yogurt Mother's Day Eggplant Healthy Pomegranate Christmas Eve Buttermilk Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 as a starter
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
- Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil-keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
- While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
- To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
- To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.
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saim abbas
[email protected]I'm not sure what went wrong, but my eggplant with buttermilk sauce turned out really bland. I followed the recipe exactly, but the flavors just didn't come together. I won't be making this again.
MD FARBES
[email protected]This dish was just okay. The eggplant was a bit bland, and the buttermilk sauce was a bit too thick. I wouldn't make this recipe again.
Sugandhi Digital studio
[email protected]The eggplant was a bit overcooked for my liking, but the buttermilk sauce was delicious. I would try this recipe again, but I would cook the eggplant for a shorter amount of time.
Noman Ali Dhuddi
[email protected]This dish was a bit too tangy for my taste. I think I would have preferred it with a more mild sauce.
sood12 Sood12
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The eggplant was surprisingly delicious, and the buttermilk sauce was the perfect complement. I'll definitely be making this again.
maria mahlangu
[email protected]This recipe is a keeper! The eggplant was perfectly cooked and the buttermilk sauce was delicious. I will definitely be making this again.
lubega vicent
[email protected]I love the combination of flavors in this dish. The eggplant is tender and savory, while the buttermilk sauce is tangy and refreshing. It's a great summer dish that is both light and satisfying.
Saif Mollah
[email protected]This dish was easy to make and tasted delicious. The eggplant was tender and the sauce was creamy and flavorful. I would definitely recommend this recipe to others.
Queen Jijo
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The buttermilk sauce is amazing and really brings out the flavor of the eggplant. I'll definitely be making this again!
rejwan r
[email protected]The eggplant with buttermilk sauce turned out great! The sauce was creamy and tangy, and the eggplant was cooked perfectly. I served it over rice, and it was a hit with my family.
Umair Hunjra
[email protected]This eggplant dish with buttermilk sauce was a delightful surprise! The eggplant was perfectly tender and flavorful, and the buttermilk sauce added a tangy creaminess that balanced the richness of the eggplant. I especially loved the addition of fres