Eggplant with Buttermilk Sauce

Eggplant with Buttermilk Sauce
Photo by Jonathan Lovekin


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

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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