Eggplant with Buttermilk Sauce

Eggplant with Buttermilk Sauce
Photo by Jonathan Lovekin


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

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


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network