Eggplant with Buttermilk Sauce

Eggplant with Buttermilk Sauce
Photo by Jonathan Lovekin

Ingredients

  • 2 large and long eggplants
  • 1/3 cup olive oil
  • ½ cup Greek yogurt
  • 1 ½ tablespoon olive oil
  • 1 small garlic clove
  • pinch of salt
  • 1 ½ teaspoon lemon thyme leaveslemon thyme leaves, plus a few whole sprigs to garnish
  • + 4 more ingredients
    • Maldon sea salt and black pepper
    • 1 teaspoon za'atar
    • 1 pomegranate
    • 9 tablespoon buttermilk

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 ...

View full recipe at Epicurious

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